Celery Root Chowder

Another from Deborah Madison's Local Flavors. This has been a winter favorite.

Celery Root Chowder

1-2 celery roots, about 1 pound
2 large leeks, white parts only
2 tablespoons butter
1 celery rib
1 cup thinly sliced russet potato
1/4 cup chopped parsley
1 bay leaf
a few sprigs of thyme
sea salt and freshly ground pepper
4 cups vegetable stock or water
creme fraiche, optional
truffle oil, optional

Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks.

Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and one teaspoon salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes or until vegetables are tender. Season with pepper, adjust salt. Puree several cups and return to soup or blend lightly with immersion blender.

Divide the soup into bowls. Finish with a dollop of creme fraiche and a drizzle of truffle oil.

I'm sure it's fantastic with a mound of wild rice, as Madison serves it. I sometimes use a wild rice pilaf we have around the house, as pictured above.