Duo Of Celeriac And Beet Soup

• 3 medium leeks (about 3/4 pound),white and pale green parts only
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2-inch piece peeled fresh ginger, finely chopped
• 1 teaspoon salt, divided
• 2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
• 1 Granny Smith apple, peeled and chopped
• 3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
• 4 cups low-sodium chicken broth, divided
• 3 cups water, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup inner celery leaves

1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels.
2. Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.
3. Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).
4. Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).
5. Puree celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm.
6. Puree beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.
7. Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.
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leeks, unsalted butter, olive oil, fresh ginger, salt, celery root, apple, red beets, lowsodium, water, pepper, celery

Taken from www.myrecipes.com/recipe/duo-of-celeriac-beet-soup (may not work)