I recently went to the Jean Talon Market with my fellow blogger, Eatalian Girl. I wanted to cook something, but had no idea what to make. I knew I wanted something seasonal, hearty, and comforting. I came across a celery root with the celery and leaves still together in one piece. You don’t see that all time, and just like that, I was inspired. Underneath that were probably the biggest leeks I’ve ever seen. More inspiration. What goes well with leeks? Potatoes. So…leeks + potatoes + celery plant = I must make soup. Here’s the recipe:
Potato, Leek, and Celery Root Soup (serves 10)
Special Tools: Hand/stick blender works best, but other blenders work fine.
1 Celery plant (celery root, stalk, and leaves)
3 pounds of potatoes (I used Yukon Gold)
4 cloves of garlic
3 tbsp. olive oil
Salt and pepper to taste
1. Wash the vegetables:
a) Scrub the potatoes.
b) Prepare a large bowl of cold water filled almost to the top, and a small bowl of water almost to the top. Finely chop the white part of the leeks only into 1/8 inch rings and then place in the large bowl of water. All the dirt will fall to the bottom, and you can scoop out the clean leeks at the top. (Leeks are generally very dirty, so a thorough cleaning is necessary) Discard the green part of the leeks.
c) Separate the celery root, the stalk, and the leaves from each other. Rinse the leaves well, and place into the smaller bowl of water. Cut the celery root in half, then trim the outside. Rinse the celery stalk then chop into 1/4 inch pieces.
2. In a large pot, heat the olive oil under medium-high heat. Add the leeks and celery. If the leaks are overflowing in the pot, do not worry. They will sweat down and render to a fraction of their size. Add about 1/4 cup of water, then cover the pot. Stir occasionally to avoid burning the vegetables. (7-10 minutes)
3. While the leeks and celery are cooking, finely chop the celery leaves, and dice the celery root and potatoes into similar sized pieces. I cut them about the size of 2 sugar cubes. That worked well for me.
4. When the leeks and celery have cooked down until they are translucent, add the garlic, potatoes, celery leaves, and celery root. Fill up the pot with water until all the vegetables are covered.
5. Cover the pot and stir occasionally until the potatoes, and celery root are tender. (10-12 minutes)
6. When the vegetables are completely cooked, transfer approximately 3/4 of them into a large bowl, leaving the liquid in the pot. Blend the remaining 1/4 of the vegetables and liquid in the pot until smooth. Add the vegetables back in, then and add salt and pepper to taste.
7. Serve and enjoy!