Carrot, Potato & Celeriac Soup
By Jonnah Mellenthin Perkins
This root vegetable soup makes a perfect accompaniment to a simple Sunday roast chicken or rustic wine- or beer-braised beef.
Recipe Detail Serves: 6 10 minutes Prep Time, 45-55 minutes Cook Time
Scrub carrots and potatoes (leave skins on for texture and color). Coarsely chop all vegetables.
In a large stock pot, heat olive oil over medium heat, then add onions and leeks. Cook over medium heat until translucent, 5-10 minutes.
Add celeriac, carrots, potatoes, chicken stock, water, sea salt, and pepper to taste. Cover the pot and bring to a low boil, stirring occasionally.
When vegetables are easily pierced with a fork (about 30-45 minutes), turn off heat. Puree with immersion blender until smooth. Serve with pesto, cheese, plain yogurt, or sour cream.
Serve with pesto, cheese, plain yogurt, or sour cream.