Ingredients
Scale
- 1 tablespoon butter or olive oil
- 2 leeks, white and light green parts only, chopped
- 2 celery root bulbs, about 1 pound each, peeled and chopped
- 1/2 teaspoon kosher salt
- 32 ounces chicken or vegetable stock
Instructions
- Soften the leeks: Melt the butter in a large stockpot over medium heat. Add the leeks and sauté for 3–4 minutes, until softened.
- Add the celery root: Stir in the celery root, stock, and salt. Bring to a boil.
- Simmer: Cover and reduce the heat to a simmer. Cook for about 18 minutes, or until the celery root is fork tender.
- Blend: Carefully blend the soup with an immersion blender or regular blender until smooth and creamy.
- Serve: Taste and add a little more salt if needed. Serve warm.
Notes
- Cut the celery root evenly: Similar-sized pieces will cook at the same rate.
- Take care with blending: Hot soup can splatter. An immersion blender is an easy option, but blend carefully.
- Use vegetable stock: It makes an easy vegetarian version.
- Make it ahead: The soup reheats well and is a great make-ahead lunch or dinner.
- Adjust the texture: Add a little extra stock if you prefer a thinner soup.
