Two-celery soup

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
Juice of 1/2 lemon
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

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