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.
12,4454.2/5 for 33 ratings
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Last modified on: December 13th 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
28 min.23 min.51 min.
Keeping: Several days in the fridge in a sealed container. Freezes very well.
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  • When will I finish if I start the recipe 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
Energetic valueProteins CarbohydratesFats
2,192 Kcal or 9,177 Kj83 gr212 gr113 gr
110 %32 %20 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
51 Kcal or 214 Kj2 gr5 gr3 gr
3 %1 %<1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
365 Kcal or 1,528 Kj14 gr35 gr19 gr
18 %5 %3 %3 %
% 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

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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: Pistachio ice cream, Real custard sauce (crème anglaise), Gratin Dauphinois, Pistachio custard tart, Potimarron and leek soup, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Risotto-style celeriac, Purple artichokes braised in white wine, Crispy potato and mushroom brik rolls, Lumberjack turnovers, Cretan salad, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Celeriac in cream and mustard sauce, Mayonnaise, Rémoulade dressing, Beurre d'escargot, Vegetable pie, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Individual creamy endive gratins, Mexican ceviche, Seven-hour lamb, Paté en croute (terrine in a pie crust), Cauliflower tabouleh, ... All

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