Celeriac Soup
1 T olive oil
1 onion, chopped
2 leeks, white and light green parts, chopped
salt to taste
2-3 lbs celeriac, peeled and diced
1 lg russet potato, peeled and diced
2 granny smith apples, peeled, cored, and diced
2 quarts of stock
1/2 c heavy whipping cream
bay leaf, remove after simmering
Heat oil in a heavy soup pot over medium heat and add the onion, leek, and a little salt. Cook for about 5 minutes until tender. Add celeriac with a little salt and cook for about 5 more minutes. Add potatoes, apples, and stock with bay leaf.Bring to a boil then turn down to simmer for 1 hour. Remove bay leaf.
Blend the soup with a hand blender. Add the heavy cream and season to taste.
