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Celeriac and Tomato Soup
- 4 tomatoes
- 2 cups water
- 2 # celeriac
- ¼ cup lovage chopped (optional)
- 3 leeks
- 1 onion
- 1 large carrot
- 1 tablespoon olive oil
- 2 T butter
- 3 sprigs parsley
- 6 cups chicken broth
- alt and freshly ground pepper
Peel, seed, and roughly chop tomatoes. Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water. Wash and trim leeks and, using only the white and light green parts, thinly slice. You should have 1 ½ cups. Chop onion and combine with leeks. Chop garlic. Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted. Add garlic and carrot, and cook for 5 minutes longer, Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated. Add drained celeriac, the rest to the tomatoes and the parsley sprig. Cook together for 10 minutes. Add chicken broth, water and lovage (if using). Bring to a boil and reduce heat and simmer for 30 minutes. Puree, season with salt and pepper, and serve with croutons on the side. (serves 8) For thinner soup only use 1 pound celeriac and 3 tomatoes.
Bon Appétit | November 2005