 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons butter |
4 ounces french bread baguette, cut into (1-inch) cubes |
1 tablespoon olive oil |
3 cups sliced leek |
2 tablespoons all-purpose flour |
5 cups (1-inch) cubed peeled celeriac (celery root) |
4 cups fat-free, less-sodium chicken broth |
1/2 cup half-and-half |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
fresh parsley (optional) |
Directions:
1. Preheat oven to 350°.
2. Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
|
|