Celery Root and Leek Soup

Name: Celery Root and Leek Soup
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1.5 " 1 celery root , pieces; 2 leek whites , diced; 1 Clove garlic , minced; 1 celery , diced Stalk; 1 bouquet garni thyme of; Cream; stock Chick; Apple cider vinegar

Bill Spingarn @cook_7803703

Orlando, FL

This is a simple soup. Being so, you should strive for that right balance of tart, richness, and saltiness. Pictured with sourdough and swiss grilled cheese.

Bill Spingarn @cook_7803703

Orlando, FL

This is a simple soup. Being so, you should strive for that right balance of tart, richness, and saltiness. Pictured with sourdough and swiss grilled cheese.

Saved

Ingredients

60 mins

4-serving

1.5 " 1celery root , pieces
2leek whites , diced
1 Clovegarlic , minced
1celery , diced Stalk
1bouquet garni thyme of
Cream
stock Chick
Apple cider vinegar

Saved

Steps

60 mins

1

Preheat stock pot, add oil or butter, and saute garlic for a minute. Add Leeks and saute a few minutes to soften.
2

Add celery root and add enough stock or water to cover the pieces. Add thyme and bring to boil; then reduce heat to simmer for at least 30 minutes.
3

Remove thyme bouquet and bay leaf. Puree or blend the soup and add back to stock pot. Raise heat medium simmer and let soup reduce a bit.
4

Stir in cream to desired amount. Balance with a very light touch of the vinegar (start with like 1/8th of tsp). Add salt to taste. Let it simmer and thicken again to desired amount, adding water if too thick. Garnish with fennel and freshly ground black pepper.