The celery root and leeks are sweet and the apple provides a little tartness. Apples and celery go well together, think Waldorf salad. A final dollop of cream rounds out the soup nicely.
Prep Time:30 mins
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:2 quarts 1x
2 tablespoons unsalted butter
4 cups cleaned and thinly sliced leeks, no dark green
1 1/2 cups thinly sliced onion
1 cup thinly sliced celery
1 pared and thinly sliced apple, such as Honeycrisp
1 teaspoon mince clove of garlic
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
6 cups pared and cubed celery root
4 cups water or stock
1/2 cup heavy cream
Melt the butter over medium heat in a covered 7-quart Dutch oven or large saucepan. Once the butter foams, stir in the leeks, onion, celery, apple, garlic, salt and pepper. Reduce the heat to low, cover, and sweat for ten minutes, stirring once.
Add in the celery root and water or stock, bring to a boil, reduce to a gentle boil, cover and continue cooking, stirring occasionally until vegetables are easily crushed against the side of the pan with a wooden spoon, a least 30 minutes. The timing on this will vary depending on the size of the vegetables.
Puree the soup in a blender, food processor, or with an immersion blender. Please proceed carefully; the soup is hot. Don’t fill processor or blender to capacity; the soup will overflow from the motion of the blade.
Return soup to the pot. Stir in the cream and adjust seasonings.