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Lemony Celeriac Soup

Brittany Carlson

2 small celeriac roots, chopped and peeled (If you haven't seen one before, this is what they look like. They are usually sold without the stem.)

1/2 teaspoon ground fennel

1/2 teaspoon salt

2 large leeks chopped, white part only

1/2 lemon squeezed

1/2 zest of a lemon

4.5 cups of water

1 tablespoon of ghee for sautéing leeks


Heat a large soup pot with ghee. Once pan is hot and ghee is gently melted, add chopped leeks and cook for about 5 minutes. Add fennel and salt and stir well into leeks.  Add celeriac and stir into leeks well. Cook for about two minutes and then add water. Bring water to a boil and then simmer for about 20 minutes. Celeriac should be tender and a fork should be able to nicely poke through. Puree with a hand blender or a Vitamix. Add lemon zest and lemon and puree. Serve in bowls and garnish with extra virgin olive oil.