Celeriac Soup II

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.

Celeriac Soup

Celeriac is also known as celery root. It has a really mild taste and is readily available in grocery stores in the fall. I used to make this soup for a friend who had difficulty keeping other foods down due to the effects of chemotherapy. It is delicious and the bonus for making it now means that I can remember him.

My celeriac soup

2 - 3 lb of celeriac root, peeled and chopped

2 leeks, chopped

1 apple, chopped

1 onion, chopped

3 potatoes, chopped

4 ribs of celery, chopped

4 T butter

1 clove garlic

32 oz chicken broth

13 oz chicken stock

½ c half and half

Melt butter in large soup pot. Add vegetables and cook until reduced and onion is translucent. Add stock and broth and bring to a boil. Reduce heat to simmer for 30 minutes. Blend to a puree with immersion blender. Add half and half.  Serve with garlic croutons.

Garlic Croutons:

Split a loaf of French bread in half lengthwise. Rub French bread with garlic and cut into pieces.  Toast under broiler until crisp.  Serve with soup.