Celery Root Soup

• Produce

  • 1 Apple, small green
  • 3 lb Celery root
  • 5 cloves Garlic
  • 2 Leeks
  • 2 Parsnips, peeled and cut into 1/2-1 inch cubes

• Baking & Spices

  • 1 Salt
  • 1/2 tsp White pepper, finely ground

• Oils & Vinegars

  • 1 Hazelnut oil
  • 3 tbsp Olive oil

• Liquids

  • 6 cups Water

• Other

  • Fluer-de-sel, or smoked sea salt, for finishing

Found on willcookforfriends.com

Description

Ingredients

• 3 TBSP olive oil
• 3 lbs. Celery root (aka, celeriac), peeled and cut into ½-1 inch cubes (about 2 large)
• 2 leeks, cleaned and roughly chopped
• 2 parsnips, peeled and cut into ½-1 inch cubes
• 1 small green apple, cored and chopped
• 5-6 cloves garlic, peeled and smashed
• 6-8 cups water, as needed
• ½-1 tsp. Finely ground white pepper, to taste
• salt, to taste
• Hazelnut oil, for finishing (or good quality extra virgin olive oil, for a nut-free option)
• Fluer-de-sel, or smoked sea salt, for finishing

Directions

• Place a large stock pot or dutch oven over medium-high heat, and add the olive oil. Add the leeks, garlic, and a big pinch of salt, and saute for 5-7 minutes, or until the leeks have started to turn translucent and a bit of color has started to develop on the bottom of the pot. Stir occasionally, being careful not to let the garlic burn.
• Add the celery root, parsnips, apple, and 6 cups of water. Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and parsnip are tender, about 40-50 minutes.
• Puree with an immersion blender, or remove the pot from the heat and carefully transfer, in small batches, to a regular blender and puree until smooth. (Always be careful pureeing hot liquids! Make sure the lid of your blender is on securely, and hold a dish towel over the top to prevent splatters.)
• If the consistency of the soup is too thick, add the remaining water, a little at a time, as needed. Add the white pepper and salt, to taste.
• Stir in a couple TBSP of hazelnut or olive oil before serving, or top with drizzle of oil in the bowl for garnish. Finish each bowl with a pinch of fleur de sel, or smoked sea salt.