Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 4 \N | Leeks; roots & tops removed |
| 3 mediums | Potatoes; scrubbed and cut into 1/2\" slices |
| 1 \N | Celeriac knob; peeled and cut into 1\" chunks |
| 4 cups | Chicken or vegetable stock |
| \N \N | 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