Celery Root and Leek Soup

Bill Spingarn
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.

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Ingredients

60 mins
4-serving
  1. 1.5 " 1celery root , pieces
  2. 2leek whites , diced
  3. 1 Clovegarlic , minced
  4. 1celery , diced Stalk
  5. 1bouquet garni thyme of
  6. Cream
  7. stock Chick
  8. Apple cider vinegar

Cooking Instructions

60 mins
  1. 1

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

  2. 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. 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. 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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Written by

Bill Spingarn
Bill Spingarn @cook_7803703
on
Orlando, FL
Simple and straightforward food
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