Yield: 8 servings
Measure | Ingredient |
---|---|
1 large | Bunch celery (abt 1 3/4 lb) |
3 tablespoons | Olive oil |
1 medium | Celery root (abt 1 1/4 lb) peeled, diced small |
2 larges | Leeks, well rinsed white and some green diced small |
1 large | Starchy potato peeled, diced small |
2 quarts | Chicken stock |
\N \N | Juice of 1/2 lemon |
\N \N | Salt and pepper to taste |
3 tablespoons | Chopped flat-leaf parsley |
½ cup | Grated Parmesan cheese |
Cut off the root and top of the celery. Rinse the celery well and dry.
Reserve the leaves and wrap them in a moist paper towel. Peel the tough fibers from the outer ribs. Chop the ribs into small dice. (You should have about 4 cups.)
Heat the olive oil in a large pot over medium-high heat. Add the celery, celery root, leeks, and potato. Saut a few minutes until a strong celery aroma is released. Pour in the chicken stock, bring to a boil, and simmer until all the vegetables are tender, 40-50 minutes. Add the lemon juice, salt, pepper, parsley, and reserved celery leaves. Sprinkle each serving with Parmesan cheese. Serve hot.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95