When we arrived to record the show, Nick says, “So, I started the soup this morning but need to finish it for you. Do I have time?” I’m like, “Hell, yea! Bring me soup!” Not only did we get this coffee cup full of tippable delish, he made us brioche grilled cheese for the dippable portion. 2 words, Holy Shit!!
3 small celery roots, peeled and cut into 1″ cubes
9 cups vegetable stock
3 bay leaves
1 medium yellow onion
2 leeks, washed and sliced into thin rings
2 stalks of celery, diced
2 cloves garlic, minced
½ c butter
1T fresh thyme leaves
salt & pepper, to taste
1 cup cream
In a large pot or Dutch oven, cook butter over medium-high heat. Add in the leeks and a pinch of salt and sauté for 4-5 minutes. Add in the garlic and celery and stir, and cook for 1-2 minutes more.
Add in the cubed celery root and stir to coat. Butter will brown, Careful not to heat pan to much or butter will burn. Add a bit more butter if necessary and cook for 2 minutes. Next, pour in the vegetable stock, Carefully. Add in the bay leaves, thyme, and a dash of salt and pepper. Bring the soup to a boil, and then reduce the heat to low and allow to simmer until celery root is tender (about 30 minutes).
Remove the soup from the heat. Using a blender purée the soup until smooth and creamy. Return the pot to the stove and stir in the cream. Bring the mixture to a boil. (If you would like to thin out the soup at this point, you can add in more cream or a bit more stock). Taste, and adjust seasonings if needed. Finish with a splash of red wine vinegar to brighten the flavor.
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