The ingredients are simple, but the end result is complex and flavorful. There is an option at the end to add heavy cream. The soup is creamy in consistency without it, but the heavy cream is a delicious dairy option. This soup can be stored covered in the refrigerator for up to 3 days or frozen for 1 month.
- Olive oil -
- leeks - 4, white and light green parts only, chopped (save the dark green tops for stock)
- celery - 2 bunches, cut into chunks
- celery root - 1 large (celeriac), peeled and diced
- potato - 1 large, peeled and diced small
- dry white wine - ½ cup
- stock or water - 8 cups vegetable
- Kosher salt - and freshly ground black pepper
- heavy cream - 1 cup (optional)
1. Heat a large stockpot or saucepan over medium-low heat and lightly coat the bottom of the pan with olive oil. Add the leeks and cook slowly on low heat until limp and translucent, 15 to 20 minutes (do not allow them to brown).
2. Add the diced celery. Cook until tender, about 15 minutes.
3. Add the diced celery root and potato to the leek mixture and continue to slowly cook the vegetables until they are slightly softened and fragrant, about 15 minutes more. Add the wine and continue cooking until the alcohol evaporates, about 2 minutes. Add the stock, salt and pepper to taste and simmer the vegetables until they are completely soft and falling apart, about 30 minutes.
4. Remove the pan from heat and allow the soup mixture to cool. Purée the soup in a blender or a food processor in batches until smooth.
5. Optional: Return the soup to the pot and add the cream. Bring the soup to a simmer and adjust the seasoning with salt and pepper.