Description
This comforting Celeriac Leek Soup with Thyme Gruyère Toasts is a creamy, velvety bowl perfect for chilly days. The soup combines the earthy flavor of celeriac and potatoes with aromatic leeks, garlic, and fresh thyme, blended into a smooth, rich base finished with cream. Served alongside crunchy toasted bread topped with melted Gruyère cheese and a sprinkle of thyme, it’s an elegant yet cozy European-inspired dish ideal for a satisfying lunch or dinner.
Ingredients
Scale
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large leeks (white and light green parts only, sliced and rinsed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 1/2 pounds celeriac (peeled and diced)
- 1 medium potato (peeled and diced)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 5 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
Gruyère Toasts
- 4 slices crusty bread
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon thyme (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat the unsalted butter and olive oil over medium heat. Add the sliced leeks and chopped onion, and cook for 5 to 7 minutes until the vegetables are soft and translucent but not browned. This step builds the flavor base for the soup.
- Add Vegetables and Herbs: Stir in the minced garlic, diced celeriac, diced potato, and fresh thyme leaves. Cook everything together for another 2 minutes to release the herbs’ aroma and slightly soften the root vegetables.
- Simmer Soup: Pour in the low-sodium vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 to 30 minutes until the celeriac and potato are very tender and easily pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish Soup: Stir in the heavy cream until fully incorporated. Season the soup with salt and black pepper to your taste. Keep the soup warm on low heat while preparing the toasts.
- Prepare Gruyère Toasts: Preheat the oven’s broiler. Arrange the crusty bread slices on a baking sheet. Evenly sprinkle shredded Gruyère cheese on top of each slice and add a pinch of thyme for garnish.
- Broil Toasts: Place the baking sheet under the broiler for 2 to 3 minutes, watching carefully until the cheese melts, bubbles, and turns lightly golden.
- Serve: Ladle the hot celeriac leek soup into bowls and serve immediately with the thyme Gruyère toasts on the side or placed on top for a delightful combination of creamy soup and cheesy crunch.
Notes
- You can substitute celery root with parsnips or turnips for a different but complementary flavor.
- For a lighter soup, use whole milk instead of heavy cream to reduce richness while maintaining a creamy texture.
- This soup freezes well if you omit the cream during storage; add the cream after reheating to preserve the best texture and flavor.
