Serves 8 to 10
This is a delicious soup I had in a restaurant Calabria. It was served with freshly sliced truffles on top. Since fresh truffles are hard to come by I suggest a drizzle of truffle oil on the top.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
1 or 2 garlic cloves
1 large or 2 small celery root (about 3 pounds) peeled and cut into 1-inch cubes
1 small Yukon Gold potato, peeled and cut into 2-in cubes
1 cup dry white wine
5 cups chicken broth
1 cup water
Salt and freshly-ground pepper to taste
½ cup heavy cream
Directions:
- In a large saucepan melt the butter with the oil.
- Add the leeks and cook for 6 to 8 minutes, stirring frequently. If leeks start to brown, add a little more oil or butter.
- Stir in the garlic, and cook for a few minutes, Add the celery root, potato and white wine. Cook until wine evaporates. Add the chicken broth and water. Bring to a boil, then reduce to a medium simmer and cook with the lid to the pot ajar on top, until the celery root and potato pieces are fairly soft (about 45 to 50 minutes). Add the salt and pepper and cream.
- Place in a blender and puree until smooth. Adjust seasoning. If soup is to thick, thin it with a little stock or water.
- To serve, rewarm in saucepan and ladle into warm bowls. Drizzle with a little truffle oil.