Cream of celeriac with Cheddar & onion
Our dietitians' favouriteThere 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
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
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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.
Tips
Nutritional information
Per serving| Energy: | 280 Calories |
| Protein: | 14 g |
| Carbohydrate: | 33 g |
| Fat: | 11 g |
| Fibre: | 3.7 g |
| Sodium: | 517 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 275 mg |
| Phosphorus: | 35 % |
| Riboflavin: | 25 % |
| Selenium: | 30 % |
| Vitamin B12: | 26 % |
