Title: Potato, Leek and Celery Root Soup
Categories: Soup Vegetarian
Yield: 1 Servings
| 6 | c | Light veg. stock |
| 1 | md | Celery root bulb |
| 2 | lb | Red or yellow finn potatoes, |
| | | Peeled and thinly sliced |
| | | Salt & pepper |
| 1 | | Bay leaf |
| 4 | | Garlic cloves, finely |
| | | Chopped |
| 1 | tb | Light olive oil |
| 1 | tb | Unsalted butter |
| 2 | md | Sized leeks, cut in half |
| | | Lengthwise, thinly sliced |
| 1/4 | c | Dry white wine |
| 2 | tb | Cream |
Make the stock and keep it warm over low heat. Peel, quarter and thinly
slice celery root, discarding inner core if it's soft and spongy. Place
potatoes and celery root in soup pot with 1 quart stock, 1 teaspoon salt,
and a few pinches of white pepper, bay leaf and garlic. Bring to a boil,
reduce heat, cover pot and simmer 30 minutes until potatoes and celery root
are soft. Remove bay leaf and run through a food mill or quickly mash with
a potato masher. Return potatoes and celery root mixture to pot, cover and
cook on low heat.