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.
59 K 4.3/5 (39 reviews)
55 min.
Easy
12 people
8 IngredientsLast modified on: December 30th 2019
For 12 people, you will need:
- 1
2 celeriacs - 2
2 potimarrons (Japanese chestnut pumpkin) - 3
2 onions - 4
10 tablespoons olive oil - 5
8 ½ cups whole milk - 6
2 tablespoons Mustard - 7
salt - 8
pepper
Change measures:
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
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Peel 2 celeriacs and cut into small pieces.
Stage 2 - 10 min.
Wash 2 potimarrons (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 10 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 8 ½ cups 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 2 tablespoons 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 | 170 RDI=60 % | 420 RDI=40 % | 230 RDI=30 % | 4,380 RDI=220 % | 18,350 RDI: 220 % |
| 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 12 people : 17.30 €
- 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
Like these other recipes: Rice pudding with fruit and nuts, Jerusalem artichoke purée with leeks, Coconut-vanilla cream for Elsa , Mousse with two chocolates, Quiche filling mixture, ... See them all 64
Olive oil
Like these other recipes: The strange gratin, Preserved lemons, Creamy risotto with diced vegetables and flax seeds, Butterfly pasta with smoked trout, New York style pasta, ... See them all 511
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron and Parmesan tart, Taos hotpot, Pumpkin (or potimarron) soup, Potimarron braised in meat jus, Smoky potato and potimarron gratin, ... See them all 13
Mustard
Like these other recipes: Celeriac in cream and mustard sauce, Chicano burger, Celeriac soup with mustard, Rabbit with mustard, Caesar salad, ... See them all 38
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