Puree of Celery Root Soup
1 Tbsp canola oil
1/2 cup chopped fresh leeks, white part only
1/2 cup diced celery
1 lb celery root, diced
1/2 cup peeled and diced Yukon Gold potatoes
1/4 tsp coriander
6 cups chicken stock
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1 1/2 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.
Use markdown to format table. You can use the following example to start:
|Servings||8 (3/4 cup ea.)|