Celery-Celeriac Soup with Roquefort Croutons

Ingredients

  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon coarsely ground black pepper
  • Croutons:
  • Croutons:
  • 1 cup 2% reduced-fat milk
  • 1 cup 2% reduced-fat milk
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • + 31 more ingredients
    • ½ cup chopped shallots
    • 2 cups thinly sliced celery
    • 1 tablespoon butter
    • ½ teaspoon salt
    • 1 cup thinly sliced leek (about 1 large)
    • 2 thyme sprigs
    • ½ cup (2 ounces) crumbled Roquefort cheese
    • 1 ½ cups cubed peeled Yukon gold potato
    • 8 (1/2-inch-thick) slices French bread baguette
    • 2 bay leaves
    • ¼ cup half-and-half
    • 1 cup water
    • 4 cups chopped peeled celeriac (celery root; about 2 medium)
    • ½ cup chopped shallots
    • 2 cups thinly sliced celery
    • 1 tablespoon butter
    • 1 cup thinly sliced leek (about 1 large)
    • Soup:
    • Soup:
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • 2 thyme sprigs
    • ½ cup (2 ounces) crumbled Roquefort cheese
    • Cooking spray
    • 1 ½ cups cubed peeled Yukon gold potato
    • 8 (1/2-inch-thick) slices French bread baguette
    • 2 bay leaves
    • ¼ cup half-and-half
    • 1 cup water
    • 4 cups chopped peeled celeriac (celery root; about 2 medium)
    • Cooking spray
    • ½ teaspoon salt

To prepare soup, melt butter in a large Dutch oven over medium heat. Add leek and shallots; cook 5 minutes or until tender, stirring frequently. Stir in celeriac and next 5 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender....

View full recipe at My Recipes

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