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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.
76 K 4.3/5 (39 reviews)
55 min.
Easy
8.65 €
6 people
8 IngredientsLast modified on: December 30th 2019
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 mustard - 7
salt - 8
pepper - Total weight: 4,315 grams
Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
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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 mustard and blend until the soup is smooth.
Stage 8
Check the seasoning before serving.
Remarks
You will see in the photo for stage 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.
Keeping: Several days in the fridge in a sealed container. Freezes very well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 210 RDI=20 % | 110 RDI=20 % | 2,190 RDI=110 % | 9,180 RDI: 110 % |
| Per 100 g | 1 RDI=1 % | 4 RDI=0 % | 2 RDI=0 % | 50 RDI=3 % | 210 RDI: 3 % |
| Per person | 10 RDI=5 % | 40 RDI=3 % | 20 RDI=3 % | 370 RDI=20 % | 1,530 RDI: 20 % |
How much will it cost?
- For 6 people : 8.65 €
- Per person : 1.45 €
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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
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Olive oil
Like these other recipes: Cretan-style salmon , Leek and artichoke tart à la piémontaise, Cauliflower coconut curry, Purple Pesto, Pollack fillet baked with rice and vegetables., ... See them all 546
Onion
Like these other recipes: Endive and beer soup, Potato and two ham gratin, Italian style gratin, Winter vegetable soup, Boeuf (beef) bourguignon, ... See them all 149
Celeriac
Like these other recipes: Bistro celery salad, Celeriac in cream and mustard sauce, How to prepare celeriac, Celery risotto, Vegetable tartare, ... See them all 19
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