First day of the new year? Time to make winter soup, of course. I'm no friend of celery but this Celery-Celeriac Soup with Roquefort Croutons from the December 2004 Cooking Light changed my mind...temporarily at least. It was pure refreshing hot green love. Carol and I ate many bowls.
To prepare soup, melt 1 tablespoon butter in a large Dutch oven over medium heat. Add 1 cup thinly sliced leek (about 1 large) and 1/2 cup chopped shallots; cook 5 minutes or until tender, stirring frequently. Stir in 4 cups chopped peeled celeriac (celery root; about 2 medium), 1 1/2 cups cubed peeled Yukon gold potato, 1 cup water, 2 (14-ounce) cans fat-free, less-sodium chicken broth, 2 thyme springs, and 2 bay leaves; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in 2 cups thinly sliced celery, 1 cup 2% reduced-fat milk, 1/2 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; simmer 10 minutes (do not boil). Remove from heat; let stand 5 minutes. Discard bay leaves and thyme.
Place half of celery mixture in a blender; process until smooth. Pour pureed celery mixture into a large bowl. Repeat procedure with remaining celery mixture. Stir in 1/4 cup half-and-half.
To prepare croutons, arrange 8 (1/2-inch-thick) slices French bread baguette in a single layer on a baking sheet; coat with cooking spray. Broil 1 minute or until golden. Turn bread over; sprinkle bread with 1 tablespoon crumbled Roquefort cheese. Broil 1 minute or until cheese melts; cool 1 minute on baking sheet. Place bread on a cutting board; cut each bread slice into 6 wedges to form croutons. Ladle about 1 cup soup into each of 8 bowls; top each serving with 6 croutons. Serve immediately. Yield: 8 servings.Posted by astraea on January 01, 2005 | TrackBack