This is one of those simple soups to make. All it really takes is throwing a few root veggies in a pot, cooking them down and tossing it all into blender and hitting puree. It’s yuumy, comforting, creamy and healthy! Blended soups are one of my favorites since they don’t require too much work, just a trusty blender. This recipe can be kept vegan by omitting the heavy cream and I find it to be just as delicious without it. Another variation to the truffle oil is adding a few drops of chili oil instead. I didn’t have any truffle oil on hand when I made this (which I normally use as a finishing touch) but the use of a little spicy chili oil made for a great alternative.
In a large pot, add olive oil and melt your butter.
Add your chopped leeks to the pot and cook on medium-low for about 10 minutes. When your leeks begin to soften up, add your garlic and cook for another 2-3 minutes until fragrant.
Add your vegetable stock, celery root, apples and potato. Reduce heat, cover and allow to simmer for about 45 minutes until all of the veggies are soft.
Add fresh thyme, nutmeg and white pepper. Remove from heat and puree using a hand mixer or you can use a blender (puree in small batches) until creamy and smooth.
Add your heavy cream (optional) or if you want to keep this vegan, you can not add it all or or use almond or coconut milk as a substitute. If your soup is too thick, it can be thinned out with a little additional water.
Return to low heat to bring the soup back up to temperature. Add salt to taste.
Serve with minced celery leaves and a few drops of chili oil.