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Potimarron and celeriac autumn soup

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.

7,0834.2/5

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Last modified on: December 13th 2017

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
28 min.23 min.51 min.
Preservation: Several days in the fridge in a sealed container. Freezes very well.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

Stage 1
10 min.
Potimarron and celeriac autumn soup : Photo of step #1 Peel 1 celeriac and cut into small pieces.
Stage 2
10 min.
Potimarron and celeriac autumn soup : Photo of step #2 Wash 1 potimarron (Japanese chestnut pumpkin), but there is no need to peel it. Cut into small pieces.



You need to end up with about the same weight of celeriac and potimarron.
Stage 3
4 min.
Potimarron and celeriac autumn soup : Photo of step #3 Prepare 1 onion and chop.
Stage 4
1 min.
Potimarron and celeriac autumn soup : Photo of step #4 Pour 5 tablespoons olive oil into a large saucepan on high heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.
Stage 5
2 min.
Potimarron and celeriac autumn soup : Photo of step #5 Add the pieces of celeriac and potimarron and cook for 2 or 3 minutes, stirring frequently.
Stage 6
20 min.
Potimarron and celeriac autumn soup : Photo of step #6 Add 1 litre whole milk to completely cover the vegetables (adjust the quantity as necessary).

Salt and pepper, then leave on low heat to simmer until the vegetables are soft.
Stage 7
4 min.
Potimarron and celeriac autumn soup : Photo of step #7 When the vegetables are cooked, add 1 tablespoon French mustard and blend until the soup is smooth.
Stage 8
Potimarron and celeriac autumn soup : Photo of step #8 Check the seasoning before serving.

Remarks

You will see in the photo for Step 2 that I have used a green variety of potimarron, but the more usual orange sort will work just as well. You can also use ordinary pumpkin, though this needs to be peeled.

The proportions stated here (1 potimarron, 1 celeriac, 1 onion) are only for guidance, so do feel free to adapt them.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
219283 gr212 gr113 gr
110 %32 %20 %17 %
Per 100 g
CaloriesProteins CarbohydratesFats
512 gr5 gr3 gr
3 %1 %<1 %<1 %
Per person
CaloriesProteins CarbohydratesFats
36513 gr35 gr18 gr
18 %5 %3 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 8.63 €
Per person : 1.44 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac soup with mustard, Real custard sauce (crème anglaise), Peach and verbena feuilleté, Creamy plum and pear clafoutis, Pain perdu, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with smoked salmon, Chorba, Penne with purple artichokes, Couscous, Potato wallets, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Beef braised in reduced red wine, Late Winter Soup with Fresh Spinach, Eggs with tomatoes and courgettes, Pea risotto "mantecare", ... All
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Vegetable tartare, Celeriac and mushroom gratin, Normandy seafood stew, Celeriac Rémoulade , Creamy Winter Vegetable Soup, ... All

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