Celeriac is an odd-looking vegetable with a gnarled root system protruding from the bottom of its bulbous form. Also known as celery root, its mild flavour is enhanced with leeks, potatoes and celery stalks to make a smooth, creamy soup. Vastly underrated, it makes an excellent soup or salad ingredient.Print
- 2 tbsp butter
- 2 tbsp olive oil
- 2 medium leeks, sliced (white and light green parts only)
- 1 large celeriac, peeled and diced
- 2 large russet potatoes, peeled and diced
- 1 celery stick, chopped
- 4 c (1 litre) chicken stock (preferably homemade)
- 1/2 c (125 ml) celery leaves
- 1 c (250 ml) milk (1 or 2%)
- kosher salt
- freshly ground pepper
- 1 leg duck confit
- Pumpkin seed oil for drizzling (optional)
- In a large stock pot over medium heat, sauté the leeks in the butter & oil until translucent (about 5 minutes). Add the potatoes, celeriac and celery and sauté until slightly brown (about 3 minutes).
- Add the chicken stock and bring to a boil. Simmer over low heat until the vegetables are tender (about 20 minutes).
- Remove from the heat and add the celery leaves. Season to taste with salt & pepper.
- Using an immersion blender, purée the mixture until smooth. The mixture can be set aside, cooled and refrigerated at this point until you’re ready to serve.
- Just before serving, add the milk and reheat.
- Garnish with chunks of duck confit.
- You can purchase duck confit at good quality butchers.
- I like to drizzle the soup with pumpkin seed oil for additional flavour.
- Serving Size: 6