Celery Root Soup

Name: Celery Root Soup
Ingredients: 1 tablespoon butter or olive oil; 2 leeks, white and light green part only, chopped; 2 celery root bulbs (about a pound each), peeled and chopped; 1/2 teaspoon salt; 32 ounces chicken or vegetable stock

5 ingredients

4 steps

Ingredients

1 tablespoon butter or olive oil
2 leeks, white and light green part only, chopped
2 celery root bulbs (about a pound each), peeled and chopped
1/2 teaspoon salt
32 ounces chicken or vegetable stock

Directions

1

In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
2

Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
3

Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
4

To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.