Prep time: 45 minutes
- 1/3 cup olive oil
- 2 small leeks, white part only, coarsely chopped
- 2 stalks celery, coarsely chopped, leaves reserved for garnish
- 2 cloves garlic, peeled and thinly sliced
- 3 cups peeled, coarsely chopped celery root
- 3 cups homemade chicken or vegetable stock
- salt and freshly ground black pepper
- goat yogurt for garnish (optional)
- whole celery leaves for garnish
1. In a saucepan over medium heat, heat olive oil and add leek, celery, and garlic. Sauté until softened but not browned, about 4 minutes.
2. Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
3. Using a blender and working in batches, purée soup until smooth. Add additional oil if needed to enrich soup. Season with salt and pepper to taste.
4. If desired, soup may be cooled, covered, and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
5. To serve, divide soup among four bowls. Garnish each bowl with a plop of goat yogurt, if desired, and a celery leaf. Serve hot.
Recipe courtesy of Phoebe Cole-Smith, Farmer-Chef, Dirt Road Farm and PICNIC