Description
A comforting French-inspired celeriac leek soup infused with fresh thyme, blended to a creamy texture and served with crispy Gruyère cheese toasts. Perfect for a cozy fall meal.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks (white and light green parts), cleaned and sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 medium celeriac (celery root), peeled and diced (about 1 ½ pounds)
- 1 medium potato, peeled and diced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 4 cups vegetable or chicken broth
- 1 cup whole milk or cream
- Salt and black pepper to taste
Gruyère Toasts
- 1 small baguette, sliced
- 1 cup shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- Olive oil for brushing
Instructions
- Prepare the Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the leeks, onion, and garlic and cook for 5–7 minutes until soft but not browned, allowing the flavors to develop.
- Add Vegetables and Thyme: Stir in the diced celeriac, potato, and thyme to coat them evenly with the aromatics, enhancing their flavor.
- Simmer the Soup: Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat to low and simmer for 25–30 minutes or until the vegetables are tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a blender carefully.
- Finish and Season: Stir in the whole milk or cream for creaminess. Season with salt and black pepper to taste. Gently heat the soup until warmed through, avoiding boiling.
- Prepare Gruyère Toasts: Preheat the broiler. Arrange the baguette slices on a baking sheet, brush each slice with olive oil, and sprinkle with shredded Gruyère and fresh thyme leaves.
- Broil Toasts: Place under the broiler for 1–2 minutes or until the cheese melts and turns golden brown, watching carefully to prevent burning.
- Serve: Ladle the hot soup into bowls and serve with Gruyère toasts on the side or floated on top for a delicious contrast of textures.
Notes
- For a dairy-free version, substitute olive oil for butter and use unsweetened plant-based milk instead of cream or whole milk.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- Use homemade or store-bought vegetable or chicken broth based on your preference to enhance flavor.
- Fresh thyme adds brighter flavor but dried thyme works well as a substitute.
- Adjust seasoning at the end since the cheese toasts add salty richness.
Nutrition
- Serving Size: 1 bowl with 2 toasts
- Calories: 360
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 35 mg
