Nutrition Information (per serving)
1 Tbsp canola oil
½ cup chopped fresh leeks, white part only
½ cup diced celery
1 lb celery root, diced
½ cup peeled and diced Yukon Gold potatoes
¼ tsp coriander
6 cups chicken stock
¼ tsp sea salt
⅛ tsp freshly ground black pepper
1½ Tbsp fresh lemon juice
- In a large saucepan over medium heat, sauté leeks and celery until leeks become translucent. Add diced celery root, potatoes and coriander and cook for 5 minutes, stirring constantly.
- Add chicken stock and bring to a slow simmer. Cook for 20 minutes, or until celery root is tender.
- Remove from heat, allow to cool slightly and puree with a hand-held immersion blender or in a food processor. Add salt, pepper and finish with lemon juice.