On cold Winter days, there is nothing better than a comforting bowl of soup. With its rainy weather, this past weekend was a perfect time to try out a new soup recipe: celery root and leek. When a couple of friends stopped by and I didn't have enough bowls for everyone, I took a tip from PartySugar and served my piping hot soup in small coffee mugs.This soup can easily be prepared a couple days in advance and would freeze well, if you wanted to make it in larger batches. The texture of pureed celery root and leek is exceptionally smooth and creamy — even though there is no cream in the actual soup. It's full of fresh flavor and even better once topped with tangy crème fraîche and chopped chives. To warm up this Winter, keep reading for the recipe.
3 Tbs. unsalted butter Makes about 6 cups.
2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
1 medium yellow onion, thinly sliced
1 tsp. kosher salt; more to taste
1-1/2 lb. celery root (about 1 large)
3/4 cup crème fraîche
1/4 cup heavy cream; more as needed
Freshly ground black pepper
1/4 cup thinly sliced fresh chive
3 Tbs. unsalted butter
Makes about 6 cups.
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