{make it lactose free by subbing the butter with coconut butter; make it vegan by also subbing the chicken broth for vegetable broth}

Celeriac – I can’t pronounce it but I’ve seen lots of it on the FoodNetwork channel. When I saw it at the last fall farmers market I knew I had to have it. It is also called turnip-rooted celery or knob celery. A cousin to anise, carrots, parsley and parsnips, it is a perfect substitute for starchy potatoes. It isn’t as popular in the U.S. as it is in Europe, so I wasn’t fully convinced of its ability to really sub for potatoes. I figured I’d try it as a partner with potatoes in soup.  And yesterday turned out to be a great day for soup – it snowed in the morning and we sat in freezing temperatures for U-15 soccer tournament.

I used my Le Creuset French oven but this can easily be cooked in a slow cooker. I drizzled a hint of truffle oil and chopped parsley as garnish. It has the taste of celery, without getting all the celery strands stuck in your teeth. Can’t wait for my winter farmers market to open to try some more ideas!

Celeriac, Leek and Potato Soup

celeriac, leek and potato soupWhat you need:

  • 1-2 tbs EVOO
  • 4 leeks, cut lengthwise, then into slices and rinsed well – light green and white parts only
  • 3 garlic cloves, peeled and chopped
  • 3 heads celeriac, cleaned, peeled and cut into 1/2” chunks
  • 4-6 red potatoes, peeled and cut into 1/2” chunks
  • 2 sprigs fresh rosemary, finely chopped
  • 5-6 c organic chicken stock
  • 2 tbs unsalted butter or coconut butter
  • Freshly ground sea salt and black pepper

What you do:

  • Heat olive oil in French oven or large saucepan over low heat.
  • Add leeks and garlic to pot.
  • Season with salt and pepper.
    Stir frequently, until leeks begin to soften, about 5 min.
  • Add potatoes and celeriac and cook, stirring often, about 5 min.
  • Add rosemary.
  • Turn heat to med-high and add 5 c stock.
  • Bring to boil, cover and reduce heat.
  • Cook until celeriac and potatoes can be pierced with a fork, about 30-40 min.
  • Using immersion blender, puree until smooth.
  • If too thick, add remaining cup of stock slowly, as needed.
  • Add butter to soup and stir until melted.
  • Season with salt and pepper, as desired.
  • Drizzle with evoo and some chopped parsley