This soup is inspired by Laura Calder’s Celeriac Puree on her French Food at Home Episode. Celeriac (celery root) is often cooked in acidulated liquid or even milk to keep it white. The slight lemon flavor enhances the natural flavor of the root vegetable. The final ratios of the three vegetables determine the soups flavor. The potato adds a creamy mouth feel while butter contributes richness.
|Burpee Seed, Celeriac, Brilliant|
1 Large celeriac, peeled, chopped
1 Bay leaf
Juice from half a lemon
2 cups low fat milk
4 Whites of Leeks, split, washed, chopped
1 Medium Yukon Gold potato, chopped
3 Tablespoons sweet butter
White pepper and salt to taste
1 Cup chicken stock
½ Cup heavy cream or more to taste
In a large pan, combine celeriac, Bay leaf, lemon juice, and milk. Cook covered until tender. Drain and discard liquid and discard bay leaf. Sauté leeks and potatoes in butter until leeks are clear but do not brown. Add chicken stock, bring to the boil, cover and simmer 25 minutes. Add cooked celeriac and blend with a hand blender, until smooth. Season with salt and white pepper. Blend with enough cream to make the soup elegant, do not over dilute as cream thins the flavor.
To add additional richness try adding a tablespoon of classic roasted-chicken-demi-glace.