Puree of Celery Root Soup
- 1/4 cup olive oil
- 1 small leek, white part only, coarsely chopped
- 1/2 medium onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 cloves garlic, thinly sliced
- 2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
- 3 cups no-salt-added chicken stock or broth
- 4 to 7 tablespoons skim milk
- Salt and freshly ground black pepper
- 2 tablespoons sliced chervil or tarragon
- In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic.
- Saute until softened but not browned, about 4 minutes.
- Add celery root and stock, and bring to a boil.
- Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
- Using a blender and working in batches, puree soup until smooth.
- Add remaining 1 tablespoon oil and milk as needed to enrich soup.
- Season with salt and pepper to taste.
- If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving.
- Reheat gently just until steaming.
- To serve, divide soup among four bowls.
- Garnish with chervil or tarragon, and serve hot.
olive oil, only, onion, celery, garlic, celery root, nosalt, milk, salt, chervil
Taken from cooking.nytimes.com/recipes/1902 (may not work)