Potato, leek and celery root soup
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Ingredients
4
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Preparation
Preparation20 min
Cook time25 min
- Melt the butter in a large saucepan over medium heat.
- Add the leeks, cook 5 minutes, stirring occasionally. Add the celery root and cook, stirring often, 5 minutes.
- Add the chicken broth and potatoes. Bring to a boil over medium high heat.
- Reduce the heat, then simmer 25 minutes, covered, or until vegetables are soft.
- Remove the sprig of thyme and discard. Puree the soup using a blender until nice and smooth.
- Season to taste with salt- though this will probable not be necessary if you used regular chicken broth. Garnish with thyme and celery seed.
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