Serves: 8 servings
- 3 tbsp Olive Oil
- 3 lbs. Celery Root, peeled and cut into 1 inch cubes (2 large/4 small)
- 2 Leeks, cleaned and roughly chopped
- 2 Parsnips, peeled and cut into 1 inch cubes
- 1 Apple, cored and chopped
- 5 Garlic Cloves, peeled and smashed
- 6-8 cups Water or Vegetable Stock, as needed
- ½ tsp Finely ground white pepper, to taste
- Salt, to taste
- Good Olive Oil, for finishing
- Microgreens, for finishing
- Place a large stock pot or dutch oven over medium-high heat, and add the olive oil. Add the leeks, garlic, and a big pinch of salt, and sauté for 5-7 minutes, or until the leeks have started to turn translucent and a bit of color has started to develop on the bottom of the pot. Stir occasionally, being careful not to let the garlic burn.
- Add the celery root, parsnips, apple, and 6 cups of water or vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and parsnip are tender, about 40-50 minutes.
- Puree with an immersion blender, or carefully transfer, in small batches, to a regular blender and puree until smooth.
- If the consistency of the soup is too thick, add the remaining water or vegetables stock, as needed. Add the white pepper and salt, to taste.
- Stir in a couple tablespoons of good olive oil before serving, or top with drizzle of oil in the bowl for garnish. Finish with a pinch microgreens.