Ingredients
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1 tablespoon
olive oil
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1
medium leek, white and green parts chopped
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3
garlic cloves, minced
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3
sprigs thyme, leaves removed
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1/2 teaspoon
smoked paprika
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1 pound
celeriac, peeled and chopped
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1 pound
new potatoes, cubed
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4 cups
vegetable stock
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1 cup
water
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1
lemon's juice
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1/2
loaf crusty bread, cubed
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1 tablespoon
oil
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1 1/2 tablespoons
horseradish
Directions
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heat oil in large dutch oven or soup pot and add leek. saute until softened and fragrant, 7-10 minutes. add garlic, thyme, paprika and cook 2 minutes to release flavors. add celeriac, potatoes, stock, and water. bring to a boil and reduce, simmer 30-40 minutes half-covered, or until vegetables are tender.
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stir in lemon juice and, working in batches if needed, blend soup on high to a smooth consistency. thin with stock or water if too thick.
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to make croutons preheat oven to 400 degrees. in a small bowl whisk together oil and horseradish. dress bread cubes with oil and roast on a sheet pan for 20 minutes.
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serve soup with thyme oil, celery leaves, horseradish croutons.
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