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Leek potato & celeriac soup
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| Artist: |
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| Categories: |
Soups & Stews |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1/4
| cup | Butter | | 4
| | Leeks, roots & tops removed | | 3
| med | Potatoes, scrubbed | | | -- and cut into ? slices | | 1
| | Celeriac knob, peeled | | | -- and cut into 1" chunks | | 4
| cup | Chicken or vegetable stock | | | Thyme, basil and/or marjoram | | | -- (Fresh), to taste |
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Procedures:
| 1 | Melt butter in stockpot. | | 2 | slice leeks into ?inch slices and add to stockpot. | | 3 | saute for 5 minutes until golden. | | 4 | Add potatoes and celeriac and saute for 5 minutes. | | 5 | Cover and cook for 3 minutes. | | 6 | Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. | | 7 | Remove from heat. | | 8 | pour vegetables and stock into a food processor or blender and puree. | | 9 | Return puree to stockpot and add remaining stock and herbs. | | 10 | Cover and simmer for 15 to 20 minutes. | | 11 | Serve hot. |
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