Leek and Celery Root Soup

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With cooler weather approaching, nothing is more comforting than a warm bowl of this Leek and Celery Root Soup.

Celery root has a delicate flavor and should be better known. The first time I tried it was when I made this soup a few months ago. Contrary to its name, celery root is not the root of celery stalks. However, adding celery root to dishes that are steamed or boiled brings out the flavor of celery with a nutty twist. Celery root also has the texture of a potato, which makes it a perfect addition to this soup.

Leeks are related to onion and garlic but they are sweeter. Because leeks are grown in loose, sandy soil, they often have grit lodged between their tightly packed leaves. To clean a leek, trim off the roots and the tough, dark tops of the leaves. Peel away the outer layer from the stalk and discard. Halve the leek lengthwise and rinse well under cold water, pulling the layers of leaves apart slightly to wash away all of the grit.

This soup is so easy to make! You soften chopped leeks in olive oil, then add diced celery root, water, and herbs, bring to a simmer and cook until the celery root is done. You don’t need any cream to make this soup creamy, just blend to thicken. Simple, delicious and satisfying. Enjoy!

This soup was adapted from Gwyneth Paltrow’s Goop blog.

Leek and Celery Root Soup

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• Yield: 2 -4 1x

Ingredients

Units USM Scale 1x2x3x

• 2 medium leeks (white and light green part only)
• 2 tablespoons olive oil
• Sea salt
• 3 garlic cloves
• ½ teaspoon dried thyme
• 1 medium piece celery root (peeled and cut into 1 inch pieces)
• Black pepper (ground)
• 2 ½ cups water
• 1 ½ teaspoons fresh lemon juice

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Instructions

1. Halve the leeks lengthwise, and rinse very well, then cut into ⅓ inch slices.
2. Sauté leeks on medium-high heat in olive oil with a pinch of salt for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté 3 more minutes.
3. Add celery root, a pinch of salt, and a generous grinding of black pepper.
4. Add the water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife.
5. Blend in a blender until very smooth.
6. Add lemon juice and taste for seasoning.