|4||Leeks; roots & tops removed|
|3 mediums||Potatoes; scrubbed and cut into 1/2" slices|
|1||Celeriac knob; peeled and cut into 1" chunks|
|4 cups||Chicken or vegetable stock|
|Thyme, basil and/or marjoram (Fresh), to taste|
Melt butter in stockpot.
Slice leeks into ¼-inch slices and add to stockpot.
Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat.
Pour vegetables and stock into a food processor or blender and puree.
Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to
20 minutes. Serve hot.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 8
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