Recipe: Leek and Celeriac Soup

Recipe: Leek and Celeriac Soup

6 leeks, trimmed, sliced and washed, white and light green parts only

1 bulb celeriac, peeled and cubed

6 cups vegetable stock

1/2 teaspoon Dijon mustard

1 teaspoon tarragon

Salt and pepper to taste

Dash of cream or half and half, optional

Saute the leeks gently in butter or olive oil until they are fragrant and soft.   Add the celeriac, tarragon and stock, and simmer until vegetables are tender, approximately 20 minutes.  Using an immersion blender or food processor, process the soup until it is creamy and completely emulsified.  Stir in the mustard, a pinch of salt, and a good grind of black pepper.  Taste and adjust the seasonings to your liking, but use a gentle hand so the flavor of the leek and celery isn't masked.

When serving, add a tablespoon or two of cream or half and half, if you like, and swirl.