Description
This creamy Celeriac Leek Soup with Thyme & Gruyère Toasts is a comforting French-inspired dish perfect for chilly days. The silky pureed root vegetables flavored with fresh thyme create a rich, velvety soup, complemented beautifully by crispy baguette toasts topped with melted Gruyère cheese and thyme.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks (white and light green parts), cleaned and sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 medium celeriac (celery root), peeled and diced (about 1 ½ pounds)
- 1 medium potato, peeled and diced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 4 cups vegetable or chicken broth
- 1 cup whole milk or cream
- Salt and black pepper to taste
Gruyère Toasts
- 1 small baguette, sliced
- 1 cup shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- Olive oil for brushing
Instructions
- Sauté Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the sliced leeks, chopped onion, and minced garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.
- Add Vegetables and Thyme: Add the diced celeriac, potato, and fresh thyme leaves to the pot. Stir well to coat the vegetables with the aromatics and butter mixture.
- Simmer the Soup: Pour in the vegetable or chicken broth, bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 25–30 minutes, or until the celeriac and potato are very tender.
- Puree the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot.
- Finish Soup: Stir in the whole milk or cream to add richness. Season with salt and black pepper to taste. Warm the soup gently over low heat until heated through, but do not boil.
- Prepare Gruyère Toasts: Preheat the broiler in your oven. Arrange the baguette slices on a baking sheet. Lightly brush each slice with olive oil, then sprinkle evenly with shredded Gruyère cheese and fresh thyme leaves.
- Broil Toasts: Place the baking sheet under the broiler for 1–2 minutes. Watch carefully and remove once the cheese is melted and golden brown.
- Serve: Ladle the hot soup into bowls and serve alongside the Gruyère toasts. Alternatively, float the toasts directly on top of the soup for an indulgent presentation.
Notes
- For a dairy-free version, substitute olive oil for butter and use unsweetened plant-based milk instead of whole milk or cream.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- You can use vegetable broth to keep the soup vegetarian or chicken broth for a slightly richer flavor.
- Fresh thyme is preferred for best flavor, but dried can be used in a pinch.
- For a smoother texture, strain the soup after blending if desired.
