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.
64 K 4.3/5 (39 reviews)
55 min.
Easy
18 people
8 IngredientsLast modified on: December 30th 2019
For 18 people, you will need:
- 1
3 celeriacs - 2
3 potimarrons (Japanese chestnut pumpkin) - 3
3 onions - 4
15 tablespoons olive oil - 5
3 litres whole milk - 6
3 tablespoons Mustard - 7
salt - 8
pepper - Total weight: 12,945 grams
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 3 celeriacs and cut into small pieces.
Stage 2 - 10 min.
Wash 3 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 15 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 3 litres 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 3 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 | 250 RDI=100 % | 630 RDI=60 % | 340 RDI=50 % | 6,580 RDI=330 % | 27,530 RDI: 330 % |
| 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 18 people : 25.90 €
- 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: Milk rolls, Celeriac and sesame soup, Polenta à la Comtoise, Leek and celery soup, Chocolate and vanilla crème brûlée, ... See them all 67
Olive oil
Like these other recipes: Red rice pannequets, Feta and spinach brik pie, Cajun-style lentil salad, Polenta with spinach and soft-poached egg, Chilli chicken and spinach gratin, ... See them all 519
Mustard
Like these other recipes: Mini cheese and mustard toasts, Hamburgers, Cabbage and cheddar quiche, French dressing (vinaigrette), Provençal remoulade sauce, ... See them all 40
Onion
Like these other recipes: Risotto-style celeriac, Pork Chops Champvallon style, Morel risotto with Vin Jaune and Mont d'Or, Fish in white wine, Polenta parmentier, ... See them all 147
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