I got this recipe from Jim Dixon’s Real Good Food blog several years ago and it has become a staple. It’s simple, hearty and delicious - especially good on these rainy days. The key to the flavor of this soup is the celeriac, or celery root, because of its savory, earthy quality - so don’t skip it!
- 2 celery roots, peeled and cubed
- 3 leeks, chopped
- 5 or 6 yellow potatoes, peeled and cubed (quantity should be approximately equal to celery root)
- 1 quart chicken stock
- 1 cup creme fraiche
- ½ cup sour cream
- salt and pepper to taste
Directions
- Put celeriac, leeks and potatoes in a pot with enough water to almost cover. Simmer until tender, about 45 minutes.
- Remove veggies with slotted spoon and process in blender until smooth. Discard water.
- Put puree back into pot and add chicken broth until desired thickness. Keep heat low.
- Add creme fraiche and sour cream. I sometimes also add butter for extra richness.
- Add salt and pepper to taste.
- Allow soup to simmer on low heat for several hours, then serve with a drizzle of good olive oil on top.
Enjoy!
BWNA Recipe Box
Welcome to a new, and hopefully permanent, addition to the BWNA newsletter: our neighborhood recipe box. We’d like to invite neighbors to submit their favorite recipes— they don’t need to be original or fancy— just something you enjoy making and people enjoy eating. If you have a good story or picture to go along with the recipe, send those too! Submit your recipe to: Al Ellis, president@bwna.us