Celery Root with Leek Soup
- 1 celery root about 1 lbs
- 2 leeks
- 3 Tbs butter
- Option: 50/50 butter and olive oil
- 6 cups of water
- vegetable or chicken stock
- 6 garlic cloves
- 4 sprigs of thyme or ˝ tsp dried thyme leaves
- 2 tsp ground coriander (optional)
Instructions
- Melt the butter/oil, and add the chopped leeks. Sauté for 5 minutes, until the leeks are soft.
- Peel the celery root, and chop into small cubes.
- Add the cubed celery root, the ground coriander, and the diced garlic cloves to the leeks, and cook for a couple of minutes.
- Add the water, salt and pepper, the sprigs of thyme, and bring to a boil.
- Reduce heat, cover, and cook for 30 minutes, or until the celery is very tender.
- Puree the soup in a blender until silky smooth
