Celery Root And Leek Soup With Sage Oil Recipes

HOW TO: LEEK AND CELERY ROOT SOUP

Steps:

• Trim and clean the leeks: Remove the root and then the tough green end. Halve the leek lengthwise. Spreading the layers apart, rinse thoroughly. (Leeks can be very dirty.) Chop the leeks into 1/4-1/2 inch half moons.
• Wash and peel the celery root. You want to cut away all the gnarly bits and peel it with a knife until it is smooth. Then cut into 1 inch (approx) cubes.
• Wash and peel the potatoes. Cut into 1 inch (approx) cubes)
• Wash and dice the celery stalk.
• In a large pot, melt the butter. When it is melted, add the leeks. Cook over medium heat, stirring often, until softened, about 5 min. Add the celery. Cook for a few min more. Add the celery root and potatoes. Stirring frequently, cook for 5 min more.
• Add water. Fill the pot 3/4 full. Add the bay leaf and some thyme (1 tsp of dried or a few sprigs of fresh). Turn the heat up and bring to a boil. Once boiling, lower the temp and simmer for 30 min.
• Turn the burner off and let the soup cool for about 30 min (or longer)
• Remove the bay leaf
• Using an immersion blender or a traditional blender, puree the soup. If cool, reheat the soup to season. Tasting as you go, add salt, pepper, thyme, and lemon juice. Once you are happy, the soup is finished.

CELERY ROOT AND LEEK SOUP WITH SAGE OIL

Steps:

• Melt the butter in a large pot over medium heat. Add the leeks and celery; cook, stirring occasionally, until softened, about 5 to 10 minutes. Reduce the heat, to prevent the vegetables from browning.
• While the leeks are cooking, start cleaning and chopping the celery root and potatoes. Once the leeks are softened and translucent, add the chopped garlic and a pinch of salt.
• Finish cleaning the celery root and potatoes. Cut the vegetables into large, equally sized chunks.
• Add the cleaned celery root and potato chunks, and 10 cups of water to the pot, enough to cover the vegetables by 1 inch. Raise the heat to high. Tie the thyme and sage together and drop into the pot (reserve the extra sage leaves for the oil). Add freshly ground black pepper, to taste. Bring everything to a boil; reduce immediately to medium-low heat and simmer until all the vegetables are very tender, 20 to 30 minutes.
• Remove the pot from the heat. Remove and discard the herb bunch. Using an immersion blender, puree the soup until smooth. Add water to adjust the consistency, if necessary.
• Taste and adjust the seasoning, if necessary. In a medium skillet, warm the oil over medium heat. Add the sage leaves and cook until they turn deep green, 10 to 15 seconds. Remove from the heat.
• Ladle the soup into warm bowls. Drizzle sage oil over the soup and nestle a few of the sage leaves on top. Serve with optional wedges of lemon. Serve immediately

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP

Steps:

• In large 4- or 5-quart pot, heat the olive oil over medium heat.
• Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the chopped potatoes, celery root, and bay leaf.
• Stir the vegetables and then add the stock.
• Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
• Add the thyme, sea salt, and pepper to taste.
• Cook an additional 5 minutes.
• Remove bay leaf, and puree soup with a vertical blender.
• Ladle the soup into bowls and garnish with fresh herbs.

PURéE OF CELERY ROOT SOUP

Steps:

• In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
• Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
• Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
• To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.