Description
This comforting Celeriac Leek Soup with Thyme & Gruyère Toasts is a creamy, flavorful bowl perfect for chilly days. Earthy celeriac and mild leeks are simmered together with aromatic thyme, then blended into a smooth, velvety soup enriched with cream. Crispy Gruyère cheese toasts add a savory crunch to each spoonful, making it a satisfying starter or light meal.
Ingredients
Scale
For the Soup
- 1 medium celeriac (celery root), peeled and diced
- 2 large leeks, white and light green parts only, cleaned and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- Salt and pepper to taste
For the Gruyère Toasts
- 4 slices crusty bread (such as sourdough or baguette)
- 1/2 cup grated Gruyère cheese
- 1 tablespoon olive oil
- Fresh thyme for garnish (optional)
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, sliced leeks, and minced garlic. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.
- Add celeriac and thyme: Stir in the diced celeriac and thyme leaves. Cook for an additional 2-3 minutes, stirring occasionally to allow the flavors to combine.
- Simmer the soup: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20-25 minutes, or until the celeriac is tender when pierced with a fork.
- Blend the soup: Using an immersion blender or carefully transferring to a blender in batches, puree the soup until smooth and creamy.
- Finish the soup: Return the blended soup to the pot if needed and stir in 1 cup of heavy cream. Heat gently until warmed through. Season with salt and pepper to taste.
- Make the Gruyère toasts: Preheat the oven broiler. Brush each slice of crusty bread with 1 tablespoon of olive oil. Arrange the slices on a baking sheet and sprinkle grated Gruyère cheese evenly on top.
- Broil the toasts: Place the baking sheet under the broiler for 2-3 minutes, watching closely, until the cheese is bubbly and golden brown.
- Serve: Ladle the hot soup into bowls, garnish with fresh thyme if desired, and serve immediately alongside the cheesy Gruyère toasts.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a lighter version, reduce the heavy cream or replace with half-and-half.
- Make sure to clean the leeks thoroughly to remove any dirt.
- Gruyère cheese can be substituted with Emmental or another melting cheese if unavailable.
- Use an immersion blender for easier blending directly in the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
