Silky Leek & Celery Root Soup

Silky Leek & Celery Root Soup
Photo by Scott Phillips


  • 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
  • ¼ cup thinly sliced fresh chives
  • 1 medium yellow onion, thinly sliced
  • Freshly ground black pepper
  • ¼ cup heavy cream; more as needed
  • ¾ cup crème fraîche
  • 1-½ lb. celery root (about 1 large)
  • + 2 more ingredients
    • 1 tsp. kosher salt; more to taste
    • 3 Tbs. unsalted butter

In a 4-quart or larger heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Reduce the heat to low if you see signs of browning. Meanwhile, pe...

View full recipe at Fine Cooking


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