Provider Farm

From our fields, for your family

Celeriac Leek Soup

Celeriac looks like a wild wrinkly alien to me, but man does it taste good. This rich soup is a perfect vehicle for the root's subtle flavor. -Tana
  • 3 Tbs butter
  • 1-2 leeks, pale green & white parts only, sliced thin
  • 3 cloves garlic, minced
  • Kosher salt
  • 2 celery roots, peeled and cut into 1-inch pieces
  • a few gratings of fresh nutmeg
  • 1/2 tsp dried thyme
  • 6 c veggie or chicken broth
  • 1/4-1/2 c. creme fraiche
  • freshly ground black pepper

garnish ideas: 

  • crispy bacon & sliced scallions
  • toasted nuts & a drizzle of nut oil (i.e. hazelnut, walnut)
  • shredded Gruyere cheese

In a large saucepan over medium-low heat, melt butter. Add leeks and garlic, with a light sprinkle of salt, and saute until leeks are becoming tender, about 8 minutes. Add celery root, nutmeg, and dried thyme. Stir in the broth and 1 tsp. of salt (start with less, add to taste). Bring soup to a simmer, then turn heat to low and cover. Simmer for 30 minutes or until celery root is very tender. Puree soup in batches in a blender, then stir back into the pot. Stir in creme fraiche. Season to taste with salt and freshly ground pepper. Serve with your favorite garnishes.

Serves 4-6