Cream Soup of Leeks and Celery with Toasted Croutons
Soups • European
Description
Cream Soup of Leeks and Celery with Toasted Croutons
Ingredients
- Olive Oil 2 tablespoons
- Leek 30 oz
- Garlic 1 head
- Milk 10 fl oz
- Celery salt 30 oz
- Chives 2 tablespoons
- Cream 5 fl oz
- French Baguette ½ piece
Step-by-Step Guide
Step 1
Cut the bread into small pieces, drizzle with olive oil, and transfer to a baking sheet. Bake in the oven for 10-15 minutes until golden brown.
Step 2
Preheat the oven to 390°F. Pour olive oil into the baking sheet and heat in the oven for 5 minutes. Add the chopped leek and the head of garlic, cut in half. Mix well with the oil. Roast for 20-25 minutes until the leek is soft. Transfer the leek to a plate and cook the garlic for another 10-15 minutes until soft.
Step 3
Meanwhile, place the chopped celery in a pot and add 750 ml of water. Cover with a lid and bring to a boil, then reduce the heat and simmer for 20 minutes until soft. Add the roasted leek. Squeeze the flesh of the garlic into the pot, season with salt, and mix well. Add the milk.
Step 4
Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Add the cream and heat slowly. Sprinkle with chopped chives and serve with toasted croutons.
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