Leek and Celery Root Soup
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.
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.