Cream of leek and celery soup with fried croutons
4 servings
45 minutes
Leek and celery cream soup is the embodiment of European culinary sophistication. Its roots trace back to the gastronomic culture of France, where the harmonious combination of tender vegetables and creamy texture is valued. The velvety soup has a mild sweet flavor of leeks, refreshed by subtle notes of celery. Roasted garlic adds a deep, slightly caramelized hue to the dish, while cream makes it especially delicate. Crispy croutons provide contrast and pleasantly complement the soup's texture. Served with aromatic chives, it is perfect as a light, warming dish on a cool day. This soup not only delights the palate but also nourishes the body with beneficial minerals while remaining an elegant choice for lunch or dinner.
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.
- Olive oil: 2 tablespoons
- French baguette: 0.5 piece
2
Preheat the oven to 200 degrees. Pour olive oil into a baking tray and heat in the oven for 5 minutes. Add sliced leek and a halved head of garlic. 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.
- Olive oil: 2 tablespoons
- Leek root: 800 g
- Garlic: 1 head
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 sautéed leek. Squeeze the garlic pulp into the pot, season with salt, and mix well. Add milk.
- Celery: 800 g
- Milk: 250 ml
- Leek root: 800 g
- Garlic: 1 head
4
Remove the pot from the heat. Using an immersion blender, puree the soup. Add cream and heat slowly. Sprinkle with chopped chives and serve with fried croutons.
- Cream: 125 ml
- Chives: 2 tablespoons
- French baguette: 0.5 piece