Monday, January 19, 2009

Potato, Leek and Celeriac soup

1-2 Leeks, thinly sliced
1 small-medium onion, chopped
1 clove garlic, minced
1/4 c butter
3-4 medium potatoes, diced
1 celeriac - don't be scared, i know its ugly, but its delicious. peel and dice, use greens if desired.
2 cups + h2o
1 vegetable bullion (or 1-2 tsp sea salt- to taste)
black pepper, rosemary, thyme to taste
1/3 c dry white wine
1 C milk (cow, unsweetened soy or rice)

1. Sauté leeks, onion and garlic in butter in a soup pot until tender and golden
2. Meanwhile chop the potatoes and celeriac and then add to onion mixture.
3. Continue to sauté for 5 minutes
4. Add water, bullion and spices and bring to simmer. Simmer 20 minutes until everything is tender/well cooked
5. Blend with hand blender in pot, or transfer into a regular blender to purée smooth.
6. Add wine and milk, and heat gently if its cooled too much.
7. Serve as is or grate cheese and sprinkle fresh parsley on top.


1 comment:

MAWG said...

I like this: "Rastafarian turnip".