Source: Orangette by Molly Wizenberg

Serves 4
  • 2 ½ Tablespoon olive oil, divided
  • 1 small leek, white part only, coarsely chopped
  • ½ medium yellow onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 cloves garlic, sliced
  • 1 lb. peeled, chopped celery root (from about 3 baseball-size bulbs)
  • 3 cups mild chicken or vegetable broth, preferably homemade (see below)
  • ½ teaspoon salt, plus more to taste
  • 4-5 Tablespoon milk or cream
  • Chopped chervil, for serving (optional)

In a large saucepan over medium heat, warm 2 Tablespoons olive oil. Add the leek, onion, celery, and garlic, and sauté until softened but not browned, stirring occasionally, about 5 minutes. Add the celery root, broth, and salt, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the celery root is very tender. It should break apart easily when poked with a fork (about 35-45 minutes). Remove the soup from the heat.

Using a blender purée the soup until very smooth (do this in batches- never fill a blender more then 1/3 full). Add the remaining ½ tablespoon oil and the milk, and stir to incorporate. Taste, and adjust seasoning as necessary. Reheat gently until just steaming.