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Cream of celeriac with cheddar and onion

There are a few essential things that go into these soups that aren’t in their lists of ingredients: honesty, purity, wholesomeness, and a healthy dash of farm wisdom
Recipe provided by Dairy Farmers of Canada ©
Bowl of creamed celeriac soup topped with crispy cheese baguette
8 servings / 50 min 

Prep 15 min / Cook 35 min 

  • 2 tsp (10 mL) butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 6 cups (1.5 L) celeriac, peeled and diced
  • 3 cups (750 mL) chicken or vegetable broth, no salt added 
  • 1 cup (250 mL) 2% milk
  • Freshly ground pepper
  • 8 slices of baguette
  • 2 oz (60 g) regular aged cheddar, grated
  1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned. Set half the onions aside. 
  2. Add garlic and celeriac to saucepan and cook for 2 minutes. Add broth, milk and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender. 
  3. Puree using a hand or upright blender. Preheat oven to broil. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted. Pour soup into bowls and add bread slices, top with reserved onions and serve.
Nutritional info per serving (1 of 8) 
  • Calories 158
  • Protein 8 g
  • Total Fat 5 g
    Saturated Fat 3 g
    Cholesterol 12 mg
  • Carbohydrates 22 g
    Fibre 3 g
    Sugars 5 g
    Added sugars 0 g 
  • Sodium 284 mg
  • Potassium 515 mg