2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
2 garlic cloves, peeled and thinly sliced
1 large celery root (celeriac), peeled and cubed
3 cups chicken stock or broth
2 cups water
1 teaspoon white pepper
1/8 teaspoon chile powder
In a large pot, melt the butter with the olive oil.
Add the leeks and cook for about five minutes, stirring frequently.
Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the vegetables begin to brown too much, add more olive oil (sparingly).
Add the celery root and stock.
Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar, until the celery root pieces are soft and easily pierced with a paring knife, about forty-five minutes.
When done cooking, remove from heat and add white pepper and chile powder.
Using a hand mixer at medium speed, puree the soup in its pot until thick and smooth. If necessary, add water or stock to thin.
We thank Annie McHale for this recipe.