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Potato, Leek, and Celery Root Soup
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| 2 tbsp | extra virgin olive oil, divided (30ml) |
| 4 medium | potatoes, peeled and coarsely chopped |
| 3 | leeks, white and light green part, rinsed and finely sliced |
| 1 medium | celery root, peeled and coarsely chopped |
| 1 clove | garlic |
| 8 cups | chicken broth, (2L) |
| 1/2 cup 35% | cream, (125ml) |
| Salt | |
| Freshly ground pepper | |
| 1 | leek, white and light green part, rinsed and finely slivered (garnish) |
1. In a large, heavy pot, heat 1 tbsp (15ml) oil over medium-high heat. Add potatoes, sliced leeks, celery root, and garlic clove and toss over medium heat for 2-3 minutes. Add chicken broth and1 tsp (5ml) salt. Simmer, partially covered, for 30-40 minutes, until vegetables are tender.
2. Puree soup and return to pot. Stir in cream and season to taste.
3. For garnish, heat remaining olive oil in a small frying pan, add silvered leek, and toss over medium heat until lightly browned. Serves
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