A cross between two great classics-vichyssoise and cream of celery-this combines the silky texture of vichyssoise with the earthy taste of celery root.
Potato and Celeraic Soup
Author: Sally Sampson
Serves: 10 to 12 cups
- 1 leek, green part included
- 1 tablespoon unsalted butter
- 1 garlic clove, pressed or finely chopped
- 1 pound celeriac, peeled and diced
- ½ pound potatoes, unpeeled and diced
- 7 to 8 cups chicken or vegetable stock
- ½ cup heavy cream
- Finely chopped scallions (green and white parts), for garnish
- Chopped fresh tarragon leaves, for garnish
- Crumbled blue cheese, for garnish
- Cut off root end and 3 inches of green part of leek and discard. Quarter leek lengthwise and slice thin. Soak in several changes of water, being careful to get rid of all the sand
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted,add the leek and garlic and cook until tender and lightly colored, about 10 to 15 minutes.
- Add the celeriac, potatoes, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium and cook until tender, about 20 to 35 minutes.
- Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream.
- Serve immediately, garnished with scallions, tarragon leaves, and blue cheese, if desired.