Light cream soup with celeriac.
The cold season is coming, and we need to stock up on vitamins to face winter in good health.
At the same time, however, we must stay light and savor the dish in the best possible way.
This soup will appeal to both adults and children, and if you want, you can also add it to infant meals.
Today I’ll show you both the traditional cooking method and the Bimby method.

thought for you:

Preparation time: 15 Minutes
Portions: 4
Cooking methods: Cooking with food processor, Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

283.50 Kcal

calories per serving

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Energy 283.50 (Kcal)
Carbohydrates 23.62 (g) of which sugars 4.20 (g)
Proteins 6.35 (g)
Fat 19.11 (g) of which saturated 1.10 (g)of which unsaturated 0.32 (g)
Fibers 4.04 (g)
Sodium 699.49 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

10.5 oz celeriac (weighed after peeling)
7 oz potatoes (Or sweet potato)
7 oz leek
5.5 oz fresh cream cheese (light)
2 tbsps extra virgin olive oil
to taste salt
1 cup cup water
1 lemon
Half teaspoon curry
Half teaspoon sweet paprika

Tools

what we need to prepare the

Cutting Board
Knife
Bowl
Immersion Blender

Preparation of the Light Cream Soup with Celeriac

Traditional cooking

Wash the celeriac well, scrub the entire surface,
then slice it for convenience, peel it as if it were a large potato.
Put all the slices in a bowl with water and lemon, so they don’t darken.
Wash the leek, and remove the end and any damaged leaves.
Then slice it into rings about half a centimeter thick.
Peel the potatoes as well and cut them into chunks, don’t worry if the chunks are not all the same size, because we’ll blend everything at the end.
In a pot, put the water, a small pinch of salt, and all the well-drained vegetables.
Let it cook for at least 10 minutes from the moment it starts boiling.
Halfway through, remove the lid and continue cooking.
To better monitor, stick the potatoes; if they are soft, you can turn it off
At the end of cooking, add the spreadable cheese and spices to the vegetables, and..
Blend by adding the extra virgin olive oil you have available.
Serve hot, decorating if you want with a bit of Genovese pesto, click here to see the recipe
Wash the celeriac well, scrub the entire surface,
then slice it for convenience, peel it as if it were a large potato.
Put all the slices in a bowl with water and lemon, so they don’t darken.
Wash the leek, and remove the end and any damaged leaves.
Then slice it into rings about half a centimeter thick.
Do the same with the potatoes, peel them and cut into chunks; don’t worry if the chunks are not all the same size, because we’ll blend everything at the end.
Place all the vegetables and potatoes in the bowl, add 12.5 oz of water, and 1 level teaspoon of salt.
Cook for 15 minutes at 212°F speed 1
After the time has elapsed, pour the spreadable cheese, spices, and extra virgin olive oil into the vegetables,
Then blend for 15 seconds at speed 10
Plate and serve hot with a bit of basil pesto on top. (click here to see the pesto recipe)
I hope you like my recipe for Light Cream Soup with Celeriac, with Bimby