Celeriac, Potato, Leek & Apple Soup
1 tablespoon olive oil
1 medium onion, chopped
4 Red Dog Farm Leeks, cleaned and sliced or chopped
Salt to taste
2 pounds Red Dog Farm Celeriac, peeled and diced
3/4 lb. Red Dog Farm potato, peeled and diced
2 granny smith or braeburn apples, cored, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each Thyme and Parsley
Freshly ground pepper to taste
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
Blend the soup in batches in a blender, or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve garnished with thin slivers of celery leaves.