The trick to this soup is to use the knobby, brown celeriac, also known as celery root, instead of branch celery. The flavor is subtle and luxurious. You can make a cream of turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by substituting 2 large carrots for the celeriac.
– 3 leeks, cleaned and thinly sliced.
– 1 large Yukon Gold potato, peeled and thinly sliced.
– 1 large celeriac, about 1 pound total, peeled and cut into rough cubes.
– 1 quart milk, water, or chicken broth plus more as needed to thin.
– ½ to 1 cup heavy cream (to taste).
– Soup Croutons.
Step 1:In a pot, combine the leeks, potato, celeriac, and milk, bring to a gentle simmer, and simmer, covered, for about 30 minutes, or until the vegetables are completely soft.
Step 2:Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. If the soup is too thick, thin it with a little additional milk. Garnish with the croutons.