- about 6 Cups vegetable stock
- 1 celery root bulb, peeled and sliced
- 2 lb potatoes peeled and sliced
- salt and white pepper
- 1 bay leaf
- 4 garlic cloves minced
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 medium size leek halved and thinly sliced
- 1/4 Cup white wine
- orange cream ( see recipe in carrot and orange soup recipe)
Cook the celery and the potatoes in a quart of stock and 1 t salt the bay leaf and garlic.
About 30 minutes covered till very soft.
Remove the bay leaf and put through a food mill or mashed with a potato masher.
Return all to the pot and cook covered over low heat.
Heat the oil in a sauté pan and add the leeks, 1/2 t of salt and a pinch of pepper and sauté for 4 minutes till the leeks begin to soften, then cover the pan and lightly steam them for about 10 minutes.
Add the wine and simmer uncovered till the wine is all evaporated.
Add the leeks to the potato mixture and 1 to 2 Cups of stock till it reaches the desired consistency.
Cover and cook slowly for another 20-30 minutes. Season and serve with regular or orange crème fraîche.
