Celery Root and Leek Soup
Celery Root and Leek Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, celery root and leek soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Celery Root and Leek Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Celery Root and Leek Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have celery root and leek soup using 8 ingredients and 4 steps. Here is how you can achieve it.

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

Instructions 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 with this exceptional food celery root and leek soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!