Celery Root Soup

Name: Celery Root Soup
Yield: 4 servings
Ingredients: 1 1 tablespoon butter or olive oil; 1 2 leeks, white and light green part only, chopped; 1 2 celery root bulbs (about a pound each), peeled and chopped; 1 1/2 teaspoon salt; 1 32 ounces chicken or vegetable stock

From the kitchen of Carly

Celery root transforms into something silky and deeply savory when you sweat leeks in butter and simmer until tender. Blend it smooth, and you've got a sophisticated soup that tastes almost creamy without any cream. Freezes beautifully for weeknight dinners.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon butter or olive oil
12 leeks, white and light green part only, chopped
12 celery root bulbs (about a pound each), peeled and chopped
11/2 teaspoon salt
132 ounces chicken or vegetable stock

Instructions

In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.