Leek, potato and celeriac soup

Yield: 1 Servings

Measure Ingredient
¼ cup Butter
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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