Puree of Celery Root Soup

Ingredients

• 1 Tbsp canola oil

• 1/2 cup chopped fresh leeks, white part only

• 1/2 cup diced celery

• 1 lb celery root, diced

• 1/2 cup peeled and diced Yukon Gold potatoes

• 1/4 tsp coriander

• 6 cups chicken stock

• 1/4 tsp sea salt

• 1/8 tsp freshly ground black pepper

• 1 1/2 Tbsp fresh lemon juice

Instructions

1. In a large saucepan over medium heat, sauté leeks and celery until leeks become translucent. Add diced celery root, potatoes and coriander and cook for 5 minutes, stirring constantly.

2. Add chicken stock and bring to a slow simmer. Cook for 20 minutes, or until celery root is tender.

3. Remove from heat, allow to cool slightly and puree with a hand-held immersion blender or in a food processor. Add salt, pepper and finish with lemon juice.

Use markdown to format table. You can use the following example to start: