Celeriac Soup

celeriac-soup-3

Ingredients:

  • 1T evoo
  • 2 leeks, white and light green parts only, thoroughly washed and sliced
  • 1-3 Celeriac (celery root), peeled and cubed
  • 2 russet potatoes, peeled and cubed
  • 6-7c homemade chicken stock
  • salt and pepper to taste
  • Optional: a few drops of white truffle oil to taste

Directions:

  • In a stockpot on med heat, add evoo and leeks and stir (~4-5min)
  • Add the potato and celeriac and stir (5 min)
  • Add the stock, salt and pepper and bring to a boil
  • Cook until potatoes and celeriac are tender (~15-20 min)
  • Using an immersion blender, puree the soup
  • Add additional salt and pepper to taste
  • Add a few drops of white truffle oil to each bowl, if using

celeriac-soup

 

 

 

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3 thoughts on “Celeriac Soup

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