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Vegetable Soups

Celeriac and Leek Soup
Ingredients
Celeriac, also known as celery root, can be found in the produce section. Wash the leek after chopping to remove grit and dirt. Make-Ahead: The soup can be made up to 2 days in advance; bring to a simmer and thin with a little broth before serving.
1 Tbsp. olive oil
1 small leek, white parts only, halved lengthwise and chopped
1 tsp. minced fresh thyme
Salt and pepper
3 cups low-sodium chicken or vegetable broth
1/2 small celeriac, peeled and cut into 1" pieces (about 2 cups)
1 Tbsp. minced fresh chives (For Serving)
2 Tbsp. creme fraiche (For Serving)
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Celeriac and Leek Soup

Celeriac and Leek Soup

Celeriac and Leek Soup
  • Servings:Serves 2
  • Prep Time:30 minutes
  • Cook Time:45 minutes
directions
1. Heat oil in a medium saucepan over medium heat until shimmering. Add leek, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, 3 to 5 minutes.
2. Add broth and celeriac and bring to a simmer. Partially cover saucepan, reduce heat to low, and cook, stirring occasionally, until celeriac is fork-tender, about 45 minutes. Remove from heat and let cool slightly.
3. Carefully transfer soup to a blender and puree until smooth, 1 to 2 minutes.
4. To serve, bring soup to a simmer and season with salt and pepper to taste. Ladle into bowls and top evenly with garnishes.
Source: Hannaford fresh Magazine, January-February, 2016
 
 
 
 
 
 
 
 
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