Potato celery root soup

 

 

More potatoes, more soup.

Potato and celery root soup
From Lee Bailey’s “Soup Meals”

Ingredients
2 tablespoons butter
1 medium onion, coarsely chopped
1 large shallot, coarsely chopped
2 large leeks, washed and sliced, including light green parts
1 rib celery, chopped
2 medium baking potatoes, peeled and cut into medium cubes
1 small celery root, peeled and cut into small cubes
1 teaspoon salt
½ teaspoon white pepper
4 cups broth

Method
Melt butter in large, deep pot and sauté onion and shallot over medium heat until softened. Add leeks and celery. Cover pot and cook for 15 minutes over low heat.

Add potatoes, celery root, salt, pepper and 2½ cups broth. Bring to a boil and simmer, uncovered until potatoes and celery root are tender.

Purée soup until smooth. Add remaining broth and heat through. Adjust seasoning as needed.

Rating: The soup has nice flavor, with a soft celery root flavor that's well tempered by the potatoes and leeks. But there's no getting around the fact that it resembles wallpaper paste more than a little.