Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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.
8,9484.2/5 for 33 ratings
Grade this recipe:

Last modified on: December 13th 2017

For 6 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
28 min.23 min.51 min.
Keeping:
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?
Work this out...

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Pistachio confectioner's custard, Peach and verbena feuilleté, Pistachio custard tart, Yeast-based flaky dough (for croissants), ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Curried tuna cubes, Tomato foccacia, Spinach and Comté Loaf, Beef braised in reduced red wine, ... All
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Celeriac Rémoulade , Celeriac and mushroom gratin, Normandy seafood stew, Creamy Winter Vegetable Soup, Celeriac soup with mustard, ... All
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: How to prepare a pumpkin (or potimarron), Potimarron (Japanese chestnut pumpkin) purée, Duo of slow-cooked pork, Stuffed pumpkin gratin, Pumpkin (or potimarron) soup, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page