French in a Flash: Thick Celeriac Soup with Gruyère
The recipe French in a Flash: Thick Celeriac Soup with Gruyère is ready in around 40 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. This recipe serves 4. This soup has 317 calories, 15g of protein, and 13g of fat per serving. For $4.17 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is brought to you by Serious Eats. Head to the store and pick up unsalted butter, celery root, shallots, and a few other things to make it today. 75 people were impressed by this recipe. With a spoonacular score of 84%, this dish is excellent. French In A Flash: Apple Celeriac Remoulade With Crab, French In A Flash: Broccoli Quiche With Gruyère And Cheddar, and French in a Flash: Parmesan and Gruyère Gougères with Jambon de Bayonne, Arugula, and Dijon-Chive Butter are very similar to this recipe.
Servings: 4
Ingredients:
Freshly ground black pepper
1 3/4 pounds celery root, peeled and cubed
2 tablespoons chopped fresh thyme
Grated Gruyère, for serving
1/4 pound boiling potatoes, peeled and cubed
Salt
6 small shallots, finely sliced
1 tablespoon unsalted butter
5 cups vegetable broth
Equipment:
pot
blender
Cooking instruction summary:
Procedures 1 In a large stockpot, melt the butter over medium heat until frothy. Add the shallots, and cook on medium-low to medium heat until caramelized, about 10 minutes. Keep a cup of water on the side, and add a splash every few minutes to keep the shallots from burning before they are caramelized. 2 Add the potatoes, celery root, thyme, salt, pepper, and vegetable broth, and bring to a boil over high heat. Cover, and reduce the heat to medium-low, simmering for 30 minutes. Add the contents of the pot to a blender, and carefully purée until smooth. Serve very hot, with a big pile of coarsely grated Gruyère to pile on top and melt into the soup.
Step by step:
1. In a large stockpot, melt the butter over medium heat until frothy.
2. Add the shallots, and cook on medium-low to medium heat until caramelized, about 10 minutes. Keep a cup of water on the side, and add a splash every few minutes to keep the shallots from burning before they are caramelized.
3. Add the potatoes, celery root, thyme, salt, pepper, and vegetable broth, and bring to a boil over high heat. Cover, and reduce the heat to medium-low, simmering for 30 minutes.
4. Add the contents of the pot to a blender, and carefully purée until smooth.
5. Serve very hot, with a big pile of coarsely grated Gruyère to pile on top and melt into the soup.
Nutrition Information:
covered percent of daily need
