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Celeriac and sesame soup
Celeriac soup with a double dose of sesame flavour: tahini (sesame paste) in the smooth, creamy soup and a crunchy sesame-seed crumble scattered on top.
27 K
60 min.
Easy
12 people
8 IngredientsLast modified on: April 3rd 2022
For 12 people, you will need:
- 1
6 1⁄3 cups celeriac - 2
12 2⁄3 cups whole milk - 3
½ cup sesame seeds - 4
2⁄3 cup flour - 5
½ cup butter - 6
1 1⁄3 cup tahini (sesame paste) - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 6 1⁄3 cups celeriac and cut into small pieces.
Stage 2 - 25 min.
Cover with 12 2⁄3 cups whole milk, salt and put to cook on medium heat.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 3 - 5 min.
Meanwhile, prepare the sesame crumble: put 12 2⁄3 cups whole milk, ½ cup sesame seeds, 2⁄3 cup flour and ½ cup butter into a bow,l and salt.
Stage 4 - 2 min.
Rub in using your finger tips until mixed to a crumb-like texture.
Stage 5 - 1 min.
Spread the mixture out on a sheet of cooking parchment laid on a baking sheet.
Stage 6 - 10 min.
Bake for 10 minutes until nicely coloured.
Leave to cool.
Leave to cool.
Stage 7 - 3 min.
Back to the soup: when the celeriac is well cooked and soft, take off the heat and blend thoroughly.
Stage 8 - 2 min.
Add 1 1⁄3 cup tahini (sesame paste) and blend again.
Stage 9
Your soup is ready, apart from checking the seasoning.
Stage 10
Serve in a wide soup dish or deep bowl, with a generous dose of sesame crumble scattered on top.
Remarks
The quantity of tahini is just for guidance, so use more or less to suit your own taste.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=110 % | 300 RDI=30 % | 440 RDI=70 % | 6,250 RDI=310 % | 26,160 RDI: 310 % |
| Per 100 g | 5 RDI=2 % | 5 RDI=1 % | 8 RDI=1 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 20 RDI=9 % | 30 RDI=2 % | 40 RDI=6 % | 520 RDI=30 % | 2,180 RDI: 30 % |
How much will it cost?
- For 12 people : 10.35 €
- Per person : 0.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Celeriac and mushroom gratin, Chantilly rice pudding, Peach and verbena feuilleté, Gratin Dauphinois, Gratin with Parmesan flavours, ... See them all 67
Celeriac
Like these other recipes: Normandy seafood stew, Celery soup bourguignonne style, Rémoulette of celeriac, Potimarron and celeriac autumn soup, Celeriac and mushroom gratin, ... See them all 17
Tahini (sesame paste)
Like these other recipes: Lebanese-style chickpea salad, Hot sesame-cream chicken tartines, Turnip and sesame puree (tahina) soup, Ali Baba bread, Green hummus, ... See them all 7
Flour
Like these other recipes: Caramelized apple "moelleux" cake, Apple and almond cake, Cheese tart, Pistachio shortbread biscuits, Viennese Shortbread, ... See them all 202
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