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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
Picture
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.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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