February 23, 2012
2 Tbsp extra virgin olive oil
3 leeks, washed well and thinly sliced
2 bunches (approximately 20 stalks) celery, cut into chunks
1 bunch (approximately 12 spears) white asparagus, peeled
1 small (about 3/4 lb) celery root, peeled and diced
Kosher salt and black pepper, to taste
5–6 cups chicken stock
½ cup quick cooking oats
¾ tsp dried thyme
2 Tbsp oil
1 loaf multigrain bread, unsliced, cut into 1-inch cubes
3 sprigs thyme
3 cloves garlic, minced
1. Heat the oil in a large pot and sauté the leeks until softened. Add the celery, asparagus and celery root, and sauté gently until just softened (about 10 minutes).
2. Add the chicken stock and enough water to cover the vegetables. Season with salt and pepper.
3. Bring to a boil and then lower the flame to medium-low and cook for 45 minutes until all the vegetables are very soft. Purée with an immersion blender. If you are making this ahead of time, freeze or refrigerate the soup at this point.
4. Bring the soup to a boil and add the oats and thyme. Cook over medium heat for another 10 minutes and purée again with an immersion blender to avoid any lumps. Adjust the seasoning and serve with the croutons.
Heat the oil in a pan. Add the thyme and garlic and sauté. Then add the bread cubes, and brown on all sides. Let cool and add to the soup right before serving.
This recipe appeared in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.