Leek and Celery Root Soup

plate July 2, 2013
Featured Ingredient:

Sea Salt

From:
Amagansett Sea Salt

serves: 4-6 people
prep: 10 minutes
cook: 15 minutes

—ingredients—
  • 4-5 Leeks
  • 1 Medium Celeriac
  • 1/2 Yellow Onion
  • 1-2 cups chicken stock
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • white truffle oil
—more about—

—//—

This soup is a lot like a classic vichyssoise but using celeriac instead of potato. I am a big fan of celeriac. I think it has a softer, more delicate flavor than potato which pairs perfectly with the leeks whose flavor is also delicate. It also pairs perfectly with white truffle oil, a household favorite.

I am a big fan of celeriac. I think it has a softer, more delicate flavor than potato which pairs perfectly with the leeks whose flavor is also delicate.

To begin, make sure the leeks are clean. They may need to be soaked in water for a bit after slicing them in half. Next, chop the whites of the leeks and the onion. Cook with a pinch of salt over medium-low heat until transparent and cooked with no color. Peel the celeriac and cut into cubes. The size doesn’t matter as long they are fairly uniform so that they will cook similarly. Add chicken stock and celeriac to the leeks and bring to a simmer. Simmer 10 minutes or until the celeriac is cooked. Puree in a blender and add the heavy cream. You can omit the heavy cream, but I like to use just a touch. It gives the soup a much richer flavor. Taste and adjust the seasoning with salt and pepper as needed. Garnish with truffle oil. You can skip the truffle oil but you shouldn’t.

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