Creamy White Bean and Celeriac Lemon Soup with Crispy Leek and Tarragon
An original, silky and comforting soup combining white beans, celeriac, and potato for a velvety texture, balanced with lemon, fresh tarragon, and a crispy leek topping. It has an elegant vegetal profile, ideal for a light lunch or a cozy dinner.
Ingredients
- 1 1/2 unit leek (1 puerro for the sopa and 1/2 puerro in strips finas for the topping)
- 3 cda olive oil (divided)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 450 g celeriac (pelado and diced)
- 180 g potato (pelada and diced)
- 400 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 2 unit bay leaves
- 10 g fresh tarragon (chopped, divided)
- 1 unit lemon (zest fina and 2 tbsp/2 tbsp of juice)
- 5 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 180 ml unsweetened oat milk (for dar cremosidad)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Wash the leek thoroughly. Reserve half of the leek and slice it into thin strips for the topping. Chop the remaining leek for the soup base. Also chop the onion and garlic; peel and dice the celeriac and potato.
- 2
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped leek, onion, and garlic, and cook for 6 to 8 minutes, stirring, until softened but not browned.
- 3
3. Add the celeriac, potato, cooked white beans, and bay leaves. Pour in the vegetable broth, add half of the chopped tarragon, the salt, and black pepper. Bring to a boil, then reduce the heat and simmer gently for 25 minutes, until the celeriac and potato are very tender.
- 4
4. Meanwhile, preheat the oven to 200 °C / 400 °F. Toss the thin leek strips with 2 tablespoons olive oil and spread them on a small lined baking tray. Bake for 10 to 12 minutes, stirring halfway through, until golden and crisp. Watch carefully so they do not burn.
- 5
5. Remove the bay leaves from the pot. Add the oat milk, lemon zest, and lemon juice. Blend the soup until completely smooth and creamy. If it is too thick, add a little more broth or hot water.
- 6
6. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired. Stir in the remaining chopped tarragon.
- 7
7. Serve the soup hot in bowls and finish with the crispy leek on top.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve. The crispy leek stays best if added right before serving.
Substitutions
You can substitute tarragon with parsley or chives for a milder profile. The oat milk can be replaced with another unsweetened plant-based milk. If you cannot find celeriac, use extra potato and parsley root, though the flavor will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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