Leek, potato and celeriac soup
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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