As mentioned in my previous post, my CSA brought three leeks and one seriously filthy and knobby head (?) of celeriac into my life last week. This weekend, I turned 7 simple ingredients into one seriously epic soup. Simple, clean, flavorful, and light. I think I’m in love.
Celeriac (Celery root) and Leek Soup
1 tbsp butter
1 tbsp olive oil
3 medium-sized leeks
1 large celeriac
2 cloves garlic
3 cups chicken stock
Salt and white pepper to taste
- Thinly slice leeks and wash thoroughly. I use a salad spinner for this.
- Peel and thinly slice garlic.
- Clean celeriac, removing the entire outer skin, and cut into small cubes. Here’s a tutorial for the uninitiated.
- Heat olive oil and butter in a soup pot until butter has stopped foaming.
- Add leeks and cook until softened, 5-7 minutes, stirring often.
- Add garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute.
- Add celeriac and broth. Add enough water to cover celeriac by about an inch.
- Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes or until the celeriac is soft and can be smooshed with the back of a spoon.
- Cool slightly and blend using an immersion blender or upright blender (be careful).
- Taste and add salt and pepper if necessary.
Makes 4-6 servings. Top with a little sour cream if you’re feeling fancy.
P.S. Since this blog will serve as a keeper of memories in perpetuity, it’s important to note that the title of this post relates to the recent meltdown of actor Charlie Sheen. Note to those reading this in the future: reference this this and this for historical context.