Potato And Celery Root Soup Recipe

• 2 tbsp. (1/4 stick) unsalted butter
• 1 med. onion, coarsely minced
• 1 lg. shallot, coarsely minced
• 2 very lg. leeks, carefully washed & cut into 1" rings (with some green)
• 1 rib celery, coarsely minced
• 2 med. baking potatoes, peeled and cut into med. cubes (about 3 c.)
• 1 sm. celery root, peeled & cut into med. to sm. cubes (about 1 1/2 c.)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 4 c. rich Chicken Stock, heated

1. Heat butter in a deep saucepan and saute/fry onion and shallot over medium heat till onions begin to turn brown, about 5 min.
2. Add in leeks and celery.
3. Cover tightly and sweat for 15 min over very low heat.
4. Add in potatoes, celery root, salt, pepper and 1 1/2 c. of the stock to the saucepan.
5. Bring to a boil and simmer, uncovered, for 10 min or possibly more, till potatoes and celery root are fork-tender.
6. Transfer soup mix to a food processor and puree till smooth.
7. Return to the saucepan and add in the balance of the stock.
8. Simmer for a few min, then correct seasoning if necessary.
9. Serve medium warm.
10. Serves 6.

butter, onion, shallot, very, celery, baking potatoes, celery root, salt, white pepper, chicken

Taken from cookeatshare.com/recipes/potato-and-celery-root-soup-54133 (may not work)