Celery Root And Leek Soup Recipes

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.

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

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.