Triple Celery Soup
|Author:||By Adam Ried, from the Adam Ri|
|Yield:||6 to 8|
|8||large ribs celery, finely chopped , 11/2 cups reserved (about 4 cups)|
|1||large leek , trimmed, white and light green parts cleaned and chopped (about 10 ounces)|
|11/2||tsp. celery seed|
|1||tsp. minced fresh thyme|
|1||large bay leaf|
|Salt and pepper|
|1||large or 2 medium-small celery roots , peeled and chopped (about 11/2 pounds)|
|1||qt. low sodium broth|
|1||tsp. fresh lemon juice|
|3||Tbsp. chopped fresh parsley or celery leaves, or a combination, for garnish|
- Melt the butter in a large Dutch oven over medium heat and heat until the foaming subsides. Add 21/2 cups of the chopped celery ribs, leeks, celery seed, thyme, bay leaf, and 11/2 teaspoons salt, stir to coat, cover, reduce the heat to low, and continue cooking, stirring occasionally, until the leeks and celery have released their juices, about 10 minutes. Add the celery root, broth, and 1 quart of water, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer until celery root is very tender, 15 to 20 minutes. Discard the bay leaf.
- Purée the mixture in a blender (or with an immersion blender) working carefully and in batches, if necessary, until smooth. Return puréed mixture to the pot, if necessary, add the reserved 11/2 cups of chopped celery, and heat over medium-low, stirring occasionally, until celery is just tender and soup is heated through, about 5 minutes. Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste, and serve at once, garnishing each portion as desired.