There are a few essential things that go into these soups that aren’t in their lists of ingredients: honesty, purity, wholesomeness, and a healthy dash of farm wisdom.
- Prep: 15 min
- Cooking: 35 min
- 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
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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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||25 % / 275 mg|
|Vitamin B12:||26 %|