Free Recipe Leek, Potato and Celeriac Soup
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Leek, Potato and Celeriac Soup Recipe
1/4 c Butter
4 Leeks; roots & tops removed
3 md Potatoes; scrubbed
– and cut into 1/2 slices
1 Celeriac knob; peeled
– and cut into 1 chunks
4 c Chicken or vegetable stock
Thyme, basil and/or marjoram
– (Fresh), to taste
Leek, Potato and Celeriac Soup Preparation
Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot. From: The Cook”s Garden catalog – Spring/Summer 1990 – page 8 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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