Celery Root Soup

Ingredients

• 1 tablespoon butter or olive oil
• 2 leeks, white and light green part only, chopped
• 2 celery root bulbs (about a pound each), peeled and chopped
• 1/2 teaspoon kosher salt
• 32 ounces chicken or vegetable stock

Instructions

1. 1

   In a stock pot over medium heat, melt the butter and saute the leeks for 3-4 minutes.

2. 2

   Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.

3. 3

   Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.