Celery Root and Leek Soup

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.
Cooking Instructions
- 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.
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