It's getting cold here in Brooklyn - and nothing stands up to the chilly weather, than a bowl of warm soup. And given the big ole celery root I received in my CSA share last week, I was inspired to create this 'intuitive' recipe.
In the past, I've enjoyed this soup in restaurants, loaded with cream. Seeing as I don't keep cream in the house, I thought to try making this without the added dairy. So I used a potato instead, which when blended gives it the same creamy consistency.
Feel free to add more or less of any of the vegetables listed. You'll find you can't really go wrong with soup. One of the many reasons I like to make it! It also stores well and can be enjoyed days later.
1 leek, diced (white and light green parts only)
1 carrot, diced
1 potato, diced
1 celery root, peeled and diced
2 tbsp butter
2 tsps or more sea salt
In a large soup pot, melt the butter over medium heat. Saute the leek for a couple minutes, adding remaining ingredients. Cook for another 10 minutes. Fill up pot with water, a couple inches above the vegetables and bring to a boil. Reduce heat to simmer and partially cover. Continue cooking for 25 minutes or longer until potatoes and celery root are soft. Add salt to taste. Remove from heat. Use immersion blender (or transfer to food processor) for a smooth, creamy consistency.
Optional: Serve with chopped scallions (pictured)