Potato, Leek and Celery Root Soup

There's been a lot going on lately, not the least of which is that I have joined Weight Watchers for their all-new PointsPlus plan. One of the changes is that most fruits and vegetables are freebies, with 0 points. You can read more about the changes here. So, this means that I am going to be slimming down my recipes, at least for the next three months, although if I do a Cookie-Palooza again, I just won't be the one eating many of them.

Ok, maybe one or two, to "test" them. ;-)

Today, I kick-started it with a nice, warming and filling soup. It's a blustery winter day here in Syracuse, with a forecast for Lake Effect Snow until Wednesday; the kids have a snow day and we're all trying to stay warm, so I opted for a nice pot of soup. I had a celery root languishing in the vegetable crisper, and a few fresh leeks and potatoes.... can you see where this is going? I adapted the classic vichyssoise by adding the celery root for that crisp celery flavor and omitted the cream. The result was a thick, luscious soup that clocks in at 5 points per bowl, or 29 points for the whole thing, so you can divide it up as you like.

Potato, Leek and Celery Root Soup

Makes 6 servings

Ingredients

• 4 Tbsp butter
• 4 cups thinly sliced leeks
• 1 celery root, peeled and cut into 1/2 inch pieces
• 4 cups chicken broth
• 3 medium red potatoes, peeled, cut into 1/2 inch pieces
• Salt to taste (optional)
• 1 sprig fresh thyme, plus additional for garnish
• celery seeds

Directions

1. Melt the butter in a large saucepan over medium heat.
   
2. Add the leeks, cook 5 minutes, stirring occasionally.
   
3. Add the celery root and cook, stirring often, 5 minutes.
   
4. Add the chicken broth and potatoes. Bring to a boil over medium high heat.
   
5. Reduce the heat, then simmer 25 minutes, covered, or until vegetables are soft.
   
6. Remove the sprig of thyme and discard.
   
7. Puree the soup using a blender until nice and smooth.
   
8. Season to taste with salt- though this will probable not be necessary if you used regular chicken broth. Garnish with thyme and celery seed.

Notes:

• I am trying out a new recipe software for maintaining my recipe library, and it includes an option to create a table with nutritional date for the recipe.

Amount Per Serving Calories 173.07 Calories From Fat (44%) 76.93 % Daily Value Total Fat 8.68g 13% Saturated Fat 5.13g 26% Cholesterol 20.35mg 7% Sodium 519.77mg 22% Potassium 614.77mg 18% Total Carbohydrates 19.31g 6% Fiber 1.53g 6% Sugar 1.63g Protein 5.26g 11%

Tweet

Bacon, Leek and Gruyère Tart

I've been on a puff pastry kick lately. A few weeks ago, I used up my box of pastry to make a savory appetizer and a sweet treat Puff Pastry Swirls, Two Ways, and have been inspired ever since to try out new recipe ideas with the puff pastry. I still had some slab bacon left over from last week's haluski, and two beautiful leeks in the crisper. I remembered the block of Gruyère languishing in the cheese drawer, bought a while back when I had been contemplating making French Onion Soup. I knew that I had to combine the three in some way.

I was torn between making the classic Quiche Lorraine or somehow adding the new box of puff pastry in the mix. Well, this morning I found this recipe at BBC GoodFood for a Leek, cheese and bacon tart and I just knew I had to make it.

Wow, it is ever amazing... and rich. Next time though, I have to use goat cheese in place of the cream cheese. This recipes needs that slight tanginess from the goat cheese.

Bacon, Leek and Gruyère Tart

Ingredients:

• 5 slices thick-cut bacon
• 2 large leeks, tops cut off, washed well and coarsely chopped
  
• 2 t dried thyme or 1 T fresh thyme
  
• 1 oz Gruyère, shredded
• 1 sheet puff pastry, thawed
• 1 oz cream cheese
• melted butter
  

Directions:

1. Preheat the oven to 400.
   


2. Thaw one sheet of puff pastry, laying it out on a baking sheet lines with a sheet of parchment paper.
   


3. Cook the bacon until crisp. Set aside to drain on a plated lined with paper towels.
   


4. Saute the chopped leeks in the bacon fat (oh yes) until they are soft, not browned.
   


5. Add 1 t of the dried thyme (1/2 T fresh thyme) and saute another minute or so. Remove from heat and set aside.
   


6. Spread the cream cheese on the thawed puff pastry, leaving free a 1-inch border along all four sides. Sprinkle a little thyme over the cream cheese.
   


7. Brush the border with melted butter.
   


8. Spread the leeks all over the cream cheese.
   


9. Crumble the bacon and sprinkle on top of the leeks.
   


10. Top generously with the shredded Gruyère. Sprinkle a little more thyme on top.
    


11. Fold the edges of the pastry over and brush it with melted butter and bake for 15-20 minutes or until the pastry is puffed and nicely golden brown and delicious.
    

Gruyere Cheese- جبنة غرويير Tweet