Leek and Celery Root Soup

Goop.com
Serves 2-4

Ingredients:

• 2 medium leeks, white and light green part only
• 2 tablespoons olive oil
• salt
• 3 garlic cloves
• 1 teaspoon thyme leaves
• 1 medium piece celery root, peeled and cut into 1 inch pieces (about 1 pound)
• 2 ½ cups chicken (or vegetable) stock
• 1 ½ teaspoons lemon juice

Preparation
1. Cut the leeks in half, and rinse very well, then cut into 1/3 inch slices. Sauté leeks 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.
2. Add celery root, a pinch of salt, and a generous grinding of black pepper.
3. Add the chicken stock, 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.
4. Blend in a powerful blender until very smooth.
5. Add lemon juice and taste for seasoning.