Boistfort Valley Farm
Community Supported Recipe Box

Double Celery and Potato Soup

ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
  • 1 large onion, chopped
  • 3 medium-sized potatoes (about 12 ounces), scrubbed and cut into 1-inch cubes
  • 1 medium celeriac, peeled, cut into 1/2-inch cubes
  • 2 large fresh thyme sprigs
  • 1 bay leaf
  • 8 cups low-salt chicken broth
  • 5 celery stalks with leaves, stalks thinly sliced, leaves reserved
  • 1/3 cup whipping cream

procedure

dish: soup
season: fall

Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender. Cool slightly.

Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved celery leaves and serve.

Adapted from Bon Appétit, February 2003

BoistfortValleyFarm.com/recipes