LEEK, CELERYROOT AND APPLE SOUP
Ingredients:
2 tablesspoons unsalted butter
4 cups leeks, trimmed to white portion, halved lengthwise, rinsed and thinly sliced
4 cups celery root, peeled and cut in 1” cubes (1 large)
2 cups russet potato, peeled and cut in 1” cubes (1 large)
1 cups baking apple (Mutsu, Granny Smith, Jonagold, pink lady) peeled, cored, cut into 1” pieces (2 apples)
1 bay leaf
5 cups Vegetable Stock or water
Sea salt (1 teaspoon if using stock, 1 tablespoon if adding water)
1 cup whipping cream
4 ounces Gruyere cheese, grated
Seas salt and freshly ground white pepper, to taste
Directions:
Melt butter in a heavy, 5 quart scaucepan. Add sliced leeks, celery root, potato, apple pieces, and bay leaf. Cover the pot, and sweat the vegetables over medium low heat for 15 minutes. Add the stock or water and bring the liquid to a simmer. Add salt and cook, partially covered, for 15 minutes until the vegetables are tender.
Remove the bay leaf and coarsely puree the soup with an blender or in a food processor. Return soup to the pot, stir in the cream and bring to a simmer. Swirl in the cheese and season to taste. Serve immediately without boiling again.
Yield: 6 servings
