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:

Quickview
300k Calories
13g Protein
13g Total Fat
33g Carbs
23% Health Score
Limit These
Calories
300k
15%

Fat
13g
21%

  Saturated Fat
7g
48%

Carbohydrates
33g
11%

  Sugar
11g
13%

Cholesterol
40mg
14%

Sodium
1676mg
73%

Get Enough Of These
Protein
13g
28%

Vitamin C
119mg
145%

Vitamin K
86µg
82%

Vitamin A
3497IU
70%

Phosphorus
456mg
46%

Calcium
422mg
42%

Vitamin B6
0.71mg
36%

Manganese
0.57mg
29%

Fiber
6g
27%

Potassium
924mg
26%

Magnesium
72mg
18%

Vitamin B2
0.29mg
17%

Folate
67µg
17%

Iron
2mg
16%

Zinc
2mg
15%

Vitamin E
2mg
14%

Vitamin B5
1mg
12%

Vitamin B1
0.18mg
12%

Vitamin B3
2mg
11%

Copper
0.21mg
11%

Selenium
6µg
9%

Vitamin B12
0.49µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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