Ingredients
Units
Scale
- 2 medium leeks (white and light green part only)
- 2 tablespoons olive oil
- Sea salt
- 3 garlic cloves
- 1/2 teaspoon dried thyme
- 1 medium piece celery root (peeled and cut into 1 inch pieces)
- Black pepper (ground)
- 2 1/2 cups water
- 1 1/2 teaspoons fresh lemon juice
Instructions
- Halve the leeks lengthwise, and rinse very well, then cut into 1/3 inch slices.
- 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.
- Add celery root, a pinch of salt, and a generous grinding of black pepper.
- 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.
- Blend in a blender until very smooth.
- Add lemon juice and taste for seasoning.