Description
This comforting Celeriac Leek Soup with Thyme & Gruyère Toasts combines the earthy, nutty flavor of celeriac with sweet leeks and savory thyme, finished with creamy, cheesy Gruyère-topped toasts. Perfect for cozy meals, the soup is blended smooth and can be enriched with cream for extra indulgence or kept lighter without. The simple yet elegant French-inspired recipe is easy to prepare on the stovetop and is ideal for chilly days.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large leeks, white and light green parts only, sliced and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium celeriac (celery root), peeled and cubed (about 1 1/2 pounds)
- 1 large potato, peeled and diced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 5 cups low-sodium vegetable or chicken broth
- 1/2 cup whole milk or cream (optional)
- Salt and black pepper, to taste
For the Gruyère Toasts
- 4 slices crusty bread
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon fresh thyme leaves
Instructions
- Sauté the Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the sliced leeks and chopped onion, cooking until softened and fragrant, about 5 to 7 minutes. Stir frequently to avoid browning.
- Add Garlic and Vegetables: Stir in the minced garlic and cook for another 1 minute until fragrant. Then add the cubed celeriac, diced potato, fresh thyme leaves, and pour in the broth. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat and let it simmer gently for 25 to 30 minutes, or until the celeriac and potatoes are very tender when pierced with a fork.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, blend in batches in a regular blender carefully, then return the soup to the pot.
- Finish and Season: Stir in the whole milk or cream if using, then season the soup with salt and black pepper to taste. Keep warm over low heat while preparing the toasts.
- Prepare Gruyère Toasts: Preheat your broiler. Arrange the bread slices on a baking sheet. Sprinkle evenly with shredded Gruyère cheese and a light dusting of fresh thyme leaves. Broil for 2 to 3 minutes until the cheese is melted, bubbly, and lightly golden. Watch closely to prevent burning.
- Serve: Ladle the hot blended soup into bowls and serve immediately with the Gruyère toasts either on the side or dipped into the soup for a delicious pairing.
Notes
- Celeriac provides a unique nutty, earthy depth that pairs beautifully with the sweetness of leeks and the savoriness of thyme and Gruyère.
- For a lighter version, omit the cream and use whole grain or another healthier bread for the toasts.
- This soup freezes well for up to 3 months; reheat gently and stir in extra cream or broth if it thickens too much upon thawing.
- Use fresh thyme if possible for the best flavor, though dried thyme will also work.
