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.
9,5954.2/5 for 33 ratings
Last modified on: December 13th 2017
For 6 people, you will need:
- 1
1 celeriac - 2
1 potimarron (Japanese chestnut pumpkin) - 3
1 onion - 4
5 tablespoons olive oil - 5
1 litre whole milk - 6
1 tablespoon French mustard - 7
salt - 8
pepper - Total weight: 4,315 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge in a sealed container. Freezes very well.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 23 min. | 51 min. |
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?
Step by step recipe
Stage 1 - 10 min.
Peel 1 celeriac and cut into small pieces.
Stage 2 - 10 min.
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.
You need to end up with about the same weight of celeriac and potimarron.
Stage 4 - 1 min.
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.
Salt and pepper, then cook for 1 minute without colouring.
Stage 5 - 2 min.
Add the pieces of celeriac and potimarron and cook for 2 or 3 minutes, stirring frequently.
Stage 6 - 20 min.
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.
Salt and pepper, then leave on low heat to simmer until the vegetables are soft.
Stage 7 - 4 min.
When the vegetables are cooked, add 1 tablespoon French mustard and blend until the soup is smooth.
Stage 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.
The proportions stated here (1 potimarron, 1 celeriac, 1 onion) are only for guidance, so do feel free to adapt them.
Nutritional information
How much will it cost?
- For 6 people : 8.63 €
- Per person : 1.44 €
Source
Home made.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Milk rolls, Celeriac and mushroom gratin, Lime confectioner's custard (pastry cream), Cheese Soufflé, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Stuffed mushrooms au gratin, Ratatouille, Pesto, Turmeric risotto, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Couscous, Crispy spinach rolls, Ratatouille, Greek salad, ... All |
| Celeriac: You can check-out other recipes which use it, like for example: Normandy seafood stew, Celeriac Rémoulade , Celeriac and mushroom gratin, Creamy Winter Vegetable Soup, Rémoulette of celeriac, ... All |
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