Easy easy easy. And very very very good. This soup is a good introduction to herbaceous celeriac; celeriac lovers already appreciate how much more flavorful this root is compared to its cousin, celery. Cooking time for the celeriac will depend on how big the pieces are. Add greens appropriate to their cooking time. Thus, arugula or spinach can be added in at the last minute (literally), while sturdier greens will need to be added in soon after the celeriac. The baguette slices can be served alongside or in (on) the soup, as croutons–goat’s cheese is a good counterpoint to the soup.
3 T butter or oil, or a combination
2 c chopped leeks, white and light green parts only or chopped scallions
3 c peeled, chopped celeriac
6 c stock or broth
salt and pepper, to taste
5 – 6 c chopped greens, stemmed if necessary
toasted, sliced baguette or other bread
soft goat’s cheese, or other soft cheese
1. Melt butter and/or heat oil in a soup pot or other large sauce pan. Stir in leeks and cook until soft but not browned. Add celeriac, broth, salt, and pepper. Bring to the boil, then reduce heat and simmer until the celeriac is soft. Add sturdier greens during this part.
2. If using arugula, tat soi or other such green, stir in and cook until just wilted. Purée, in batches or use an immersion blender.
3. Serve with cheese-topped baguette slices.