Celery Root and Leek Soup
Celery Root and Leek Soup

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, celery root and leek soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Celery root replaces potatoes in our detox version of vichyssoise (but any root vegetable will do). This simple soup can easily be made vegan with vegetable stock. Here, it's combined with interesting ingredients to make a warming winter soup. An immersion blender is perfect when dealing with hot liquids-and it cuts.

Celery Root and Leek Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Celery Root and Leek Soup is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook celery root and leek soup using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Celery Root and Leek Soup:
  1. Take 1.5 " 1 celery root , pieces
  2. Take 2 leek whites , diced
  3. Make ready 1 Clove garlic , minced
  4. Prepare 1 celery , diced Stalk
  5. Get 1 bouquet garni thyme of
  6. Make ready Cream
  7. Get stock Chick
  8. Get Apple cider vinegar

In large soup pot, heat the olive oil over medium heat. Add the chopped potatoes, celery root and thyme. Stir the vegetables, and then add the stock. Leek and potato soup is delicious, but can be a little heavy.

Steps to make Celery Root and Leek Soup:
  1. Preheat stock pot, add oil or butter, and saute garlic for a minute. Add Leeks and saute a few minutes to soften.
  2. Add celery root and add enough stock or water to cover the pieces. Add thyme and bring to boil; then reduce heat to simmer for at least 30 minutes.
  3. Remove thyme bouquet and bay leaf. Puree or blend the soup and add back to stock pot. Raise heat medium simmer and let soup reduce a bit.
  4. Stir in cream to desired amount. Balance with a very light touch of the vinegar (start with like 1/8th of tsp). Add salt to taste. Let it simmer and thicken again to desired amount, adding water if too thick. Garnish with fennel and freshly ground black pepper.

Stir the vegetables, and then add the stock. Leek and potato soup is delicious, but can be a little heavy. This is a fresh light take on leek and potato soup using celery root (also known as celeriac). Celery root is similar to a potato, but lighter and more fragrant. This puréed soup is quick to make and lovely to eat before a meal, or for lunch with some crusty french bread.

So that is going to wrap it up for this special food celery root and leek soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!