Chard Stalk, Celeriac and Leek Soup

• 2 tablespoons extra virgin olive oil
• 3/4 pound leeks (2 large), white and light green parts only, cleaned and chopped (about 2 cups)
• Salt to taste
• 3/4 pound Swiss chard stems, diced (about 2 1/2 cups)
• 3/4 pound celeriac, peeled and diced (about 2 cups
• 1 large yellow or russet potato (10 to 12 ounces), peeled and diced (about 1 1/2 cups)
• 5 to 6 cups water or stock (chicken or vegetable)
• Freshly ground pepper
• Chopped fresh parsley or celery leaves for garnish

1. Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks.
2. Cook, stirring, until tender but not colored, about 5 minutes.
3. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock.
4. Stir together and bring to a boil.
5. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
6. Reduce heat to low, cover and simmer 45 minutes.
7. Using a hand blender, or in batches in a regular blender, puree the soup.
8. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid.
9. Return to pot and heat through, stirring.
10. Season with salt and pepper.
11. If desired, thin out with a little more water or stock.
12. Garnish each serving with chopped parsley or celery leaves.

extra virgin olive oil, leeks, salt, chard stems, celeriac, water, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/1017112 (may not work)