Celery Root And Leek Soup With Sage Oil Recipes

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CELERY ROOT SOUP



Celery Root Soup image

Provided by Catherine McCord

Categories     Soup/Stew     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Lunch     Leek     Root Vegetable     Healthy     Weelicious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6-8

Number Of Ingredients 5

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 salt
32 ounces chicken or vegetable stock

Steps:

  • In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
  • 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.
  • Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
  • To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

CELERY ROOT AND LEEK SOUP WITH SAGE OIL



Celery Root and Leek Soup with Sage Oil image

Celery root is a great winter vegetable. Here, it's combined with interesting ingredients to make a warming winter soup. An immersion blender is perfect when dealing with hot liquids-and it cuts the clean up time down so there's more time to enjoy this delectable dish. The equipment recommendations expressed in the Kitchen Corner department are those solely of Melissa Clark.

Provided by Melissa Clark

Categories     main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 12

1 stick unsalted butter, 8 tablespoons
2 large leeks, cleaned and sliced
2 ribs celery, diced
5 pounds celery root, About 4 large
1 1/2 pounds Yukon Gold potatoes
2 cloves garlic, finely chopped
kosher salt
1 bunch thyme, a small bunch is fine
1 bunch sage, plus a handful of leaves
Freshly ground black pepper
2/3 cup extra-virgin olive oil
Lemon wedges, for garnish

Steps:

  • Melt the butter in a large pot over medium heat. Add the leeks and celery; cook, stirring occasionally, until softened, about 5 to 10 minutes. Reduce the heat, to prevent the vegetables from browning.
  • While the leeks are cooking, start cleaning and chopping the celery root and potatoes. Once the leeks are softened and translucent, add the chopped garlic and a pinch of salt.
  • Finish cleaning the celery root and potatoes. Cut the vegetables into large, equally sized chunks.
  • Add the cleaned celery root and potato chunks, and 10 cups of water to the pot, enough to cover the vegetables by 1 inch. Raise the heat to high. Tie the thyme and sage together and drop into the pot (reserve the extra sage leaves for the oil). Add freshly ground black pepper, to taste. Bring everything to a boil; reduce immediately to medium-low heat and simmer until all the vegetables are very tender, 20 to 30 minutes.
  • Remove the pot from the heat. Remove and discard the herb bunch. Using an immersion blender, puree the soup until smooth. Add water to adjust the consistency, if necessary.
  • Taste and adjust the seasoning, if necessary. In a medium skillet, warm the oil over medium heat. Add the sage leaves and cook until they turn deep green, 10 to 15 seconds. Remove from the heat.
  • Ladle the soup into warm bowls. Drizzle sage oil over the soup and nestle a few of the sage leaves on top. Serve with optional wedges of lemon. Serve immediately

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