Celeriac soup with Raclette croûtons

Australian Gourmet Traveller French recipe for celeriac soup with Raclette croûtons.
Celeriac soup with Raclette croûtons

Celeriac soup with Raclette croûtons

Chris Chen
1H 20M

This simple soup would also be great served with bacon lardons and the drippings from the pan they’re sautéed in.


Raclette croûtons



1.Melt butter in a casserole over medium heat, add shallot and garlic and stir occasionally until very tender (4-5 minutes). Add bacon bones, celeriac, potato, stock, milk and herbs, bring to the boil, reduce heat to low, partially cover with a lid and simmer until vegetables are very tender (45-50 minutes). Remove bacon bones and herbs, season to taste, then process with a hand-held blender until very smooth. Stir through Raclette until melted and combined, keep warm.
2.For Raclette croûtons, preheat a grill to high. Place baguette slices on an oven tray and lightly toast one side. Rub toasted sides with garlic, turn and scatter over Raclette. Toast until bubbling and golden (2-3 minutes) and serve immediately with celeriac soup topped with chopped herbs, if using.

Drink Suggestion: Normandy or Brittany cider. Drink suggestion by Max Allen


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