Winter Celeriac, Leek and Potato Soup

Recipes, Soups | June 12, 2016 | By

Adapted from a family favorite recipe for potato and leek soup, the subtle addition of celeriac and the aromatic bouquet garni create a velvety and fragrant soup that is wonderfully comforting on a cold drizzly day. Most of these ingredients usually come in my weekly CSA box during the winter and early spring and the herbs are picked fresh from my garden. 

Winter Celeriac, Leek and Potato Soup
Serves 6
A velvety and fragrant soup made from seasonal winter vegetables
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 2 T Organic Ghee, butter or olive oil
  2. 2-3 leeks (white part only) cleaned and chopped
  3. 2 shallots diced
  4. 1 large onion chopped
  5. 2 organic celery stalks chopped
  6. 2 small or 1 large celeriac peeled and chopped
  7. 4 med size potatoes peeled and chopped (I use whatever is in my CSA)
  8. 1.5 litres homemade bone broth (chicken) or vegetable broth
  9. 2-3 T chopped soft garden herbs such as chives, fennel fronds or parsley for garnish
  10. Olive oil to drizzle
  11. Bouquet Garni: wrap these herbs in cheesecloth, large tea strainer or bouquet garni bag and tie with string. Alternatively, chop thyme, parsley and rosemary and add bay, herbs and fresh ground black pepper to pot.
  12. 2-3 stems of thyme or lemon thyme
  13. 2 sprigs fresh rosemary
  14. 2-3 sprigs fresh parsley
  15. 2 bay leaves
  16. 10 black peppercorns
Instructions
  1. In a medium sized stock pot melt ghee over low to med heat.
  2. Add onion, leek, shallots, onion, celery and gently β€œsweat” for 30 minutes on low to medium heat until the veg are very soft and fragrant. Give the veggies a quick stir every so often to prevent browning.
  3. While vegetables are cooking, prepare bouquet garni
  4. Once the vegetables are soft add celeriac, potato and bouquet garni and pour in the bone broth. Add water if needed to just barely cover veg.
  5. Bring to a gentle simmer and continue to cook, lid on for 30 - 40 min until potato and celeriac are perfectly soft. Remove bouquet garni and purΓ©e soup with hand blender or method of choice until rich and creamy. Add salt and pepper to taste.
  6. Serve in bowls garnished with fresh chopped parsley parsley, chives, fennel fronds, black pepper and a drizzle of olive oil.
Notes
  1. Store soup in freezer in individual containers for quick reheating during the week.
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