How To Leek And Celery Root 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.

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.