Cream of celeriac with Cheddar & onion
This Cream of Celeriac with Cheddar & Onion blends tender celeriac and sautéed onions into a silky, comforting soup enriched with sharp Cheddar. Smooth, savoury, and deeply flavourful, it’s a cozy dish perfect for cool-weather meals.
Preparation time
15 minutes
Cooking time
35 minutes
Yield
6 servings
Nutritional information
Energy
280 Calories
Protein
14 g
Carbohydrate
33 g
Fat
11 g
Fibre
3.7 g
Sodium
517 mg
Top 5 Nutrients
(% DV*)
Calcium
21 % / 275 mg
Phosphorus
35 %
Selenium
30 %
Vitamin B12
26 %
Riboflavin
25 %
*percentage of daily value
Ingredients
- 1 tbsp (15 mL) butter
- 1 onion chopped
- 2 cloves garlic chopped
- 6 cups (1.5 L) celeriac peeled and diced
- 3 cups (750 mL) chicken or vegetable broth no salt added
- 1 cup (250 mL) milk
- Salt and freshly ground pepper
- 12 slices of baguette
- 4 oz (120 g) Canadian Aged Cheddar grated
Preparation
- In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned.
- Set half the onions aside. Add garlic and celeriac to saucepan and cook for 2 minutes.
- Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.
- Puree using a hand or upright blender.
- Preheat oven to broil.
- Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted.
- Pour soup into bowls and add bread slices, top with reserved onions and serve.
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