Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　

Ingredients

Serves 6-8

　　1 tablespoon butter or olive oil

　　2 leeks, white and light green part only, chopped

　　2 celery root bulbs (about a pound each), peeled and chopped

　　1/2 teaspoon salt

　　32 ounces chicken or vegetable stock

　　

Step 1

In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.

　　

Step 2

Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.

　　

Step 3

Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.

　　

Step 4

To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Celery Root Soup".