Categories: Celery, Celery Root, December2013, Fall, Potatoes, Soups, Winter

Ingredients

• 3 Tbs EVOO
• 2 large leeks, white and light green parts, well washed and finely chopped
• 1 large bunch of celery, roughly chopped (about 4 cups) leafy green tops reserved for garnish
• 1 medium celery root, peeled and roughly chopped (about 4 cups)
• 1 large russet potato, peeled and finely chopped
• 2 quarts (8 cups) low-sodium chicken or vegetable broth
• 2 bay leaves
• 2 Tbs fresh lemon juice
• 1/2 tsp kosher salt
• Ground white pepper
• 2 Tbs roughly chopped fresh flat-leaf parsley
• 1/2 cup grated Asiago cheese

Directions

1. Place a large, heavy soup pot or Dutch oven over medium-low heat and add the oil. Add the leeks and cook, stirring until softened, about 5 minutes. Add the celery and celery root, increase the heat to medium, and cook, stirring, until the celery releases its aroma, about 4 minutes or more.

2. Add the potato, broth, bay leaves, lemon juice, salt, and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, partially covered, until all the vegetables are tender, 30 to 40 minutes.

3. Remove from the heat and discard the bay leaves. Ladle into wide, warm bowls or tall mugs and scatter with the celery leaves, parsley, and cheese.

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