• 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 large leek, cleaned and chopped
  • 2 celeriac (celery root) peeled and cut into large chunks
  • 2 medium Yukon Gold potatoes, peeled and cut into large chunks
  • 5 cups water (or veggie stock)
  • 1 1/2 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 scallion, minced

Saute leek in olive oil and butter.  Add chopped celery root, potatoes, water and sea salt.  Bring to a boil.  Cover and reduce to medium for 20 minutes or until vegetables are soft.  Remove vegetables with a slotted spoon and puree in a food processor.  Add back to soup with ground black pepper.  Garnish with minced scallions.