ELEANOR MAIDMENT'S LEEK & CELERIAC POTAGE, low-carb, high fibre, vegan option

Like Vichyssoise, only much lower in carbs...

Comfort food par excellence: thick, fabulously tasty, satisfying soup of leek and celeriac AND with less than half the carbs of Leek & Potato 

One of the Blogger's favourite soups - before weight and health concerns - was the rich, thick, creamy potato and leek soup (Vichyssoise), traditionally cold but also eaten hot.

It's been off the 67 menu for years...though remembered with fondness.

So it was a delight to find this recipe for a leek and celeriac version from Eleanor Maidment, recently published in the Sunday Mail's You magazine.

Celeriac - the 'Ugly' root veg - has half the carbs of potatoes and is seen by the weight conscious as a great substitute for potato.   67 has been experimenting with celeriac in recent times in soups, as mash or fries.  

The recipes prove Celeriac is not an inferior version of potatoes; it has an appeal all its own. It has a nutty, celery-like flavour that's both subtle and powerful enough to wake up the tastebuds.

Eleanor Maidment's recipe is a winner; 67goingon50 made only a few minor changes to reduce fat and allow for a vegan option.

Cost: £2.50'ish

Makes: 5 large bowls

Ingreds:

25gm/just under an oz of dairy or plant butter

1 tbsp olive, or other vegetable, oil

500gm/17.5oz white of leeks, halved vertically, cut in chunks, washed well & drained

300g/10.5oz peeled celeriac, in smallish cubes

1 litre chicken or veg stock

squeeze lemon or lime juice

4 tb double cream (opt)

Garnish

Crispy fried leek leaves

Plain fat-free plant or dairy yoghurt

Method:

1. Heat a large lidded pan with oil & butter on med heat; add leeks; cover; cook 6-8 mins stirring  occasionally until soft
2. Add celeriac; cover; cook a further 10 mins, stirring now and again
3. Add stock; bring to a boil; cover; simmer 8 mins or until the celeriac is easily pierced with a fork
4. Cool 5 mins; add lemon juice; process until smooth
5. Tip back into pot; add cream if using
6. Serve piping hot, garnish with crispy leeks or trails of yoghurt

Crispy leek garnish

1. If you have the green leaves of the leeks, cut off a 5cm piece at the tender end; slice in fine strips
2. Heat 1-2 tbsp olive oil over med heat; add leek strips
3. Fry 5-6 mins, watching closely to prevent burning until crisp
4. Drain on kitchen paper; add salt 

Comments:

'I was blown away with the flavour and texture of this soup; it was blissfully  comforting and satisfying.  Best of all, it tastes delicious all on its own; carnivores probably won't need - or want- their own garnishes.'  Retired writer 

Tips: 

When buying leeks, remember that the dark green leaves are tough and normally used for stock.  Some supermarkets sell the white part of the leek only.  If buying un-trimmed leeks, double the amount stated in the recipe and freeze the green bits for stock.  

Celeriac Notes

Not cheap but not outrageously expensive either, a 20oz/3/4 kilo celeriac  cost about £3.00.  It keeps well in the bottom of the fridge for a few weeks.  It is delicious in salads & soups and is often substituted for potatoes in stews, mash or fries.  

Newer celeriac can be peeled with a peeler but others need a knife to remove the tough outer covering.  Take a big slice off the gnarly bottom so the celeriac is stable. Run the knife in thin slices between the peel and the celeriac, as if you were preparing a pineapple. 

 

The recipe has been adapted by B  Lee/ Bright Sun Enterprises.