Leek potato & celeriac soup
Yield: 1 Servings
Ingredients:
- 1/4 c Butter
- 4 Leeks; roots & tops removed
- 3 md Potatoes; scrubbed -- and cut into 1/2" slices
- 1 Celeriac knob; peeled -- and cut into 1" chunks
- 4 c Chicken or vegetable stock
Instructions:
Thyme basil and/or marjoram -- (Fresh) to taste Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock cover and continue to cook until potatoes are tender about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot. From: The Cook's Garden catalog - Spring/Summer 1990 - page 8
