Chef Tracy Miller of Local – Dallas, TX
Adapted by StarChefs.com
Yield: 6-8 Servings
- 8 celery roots
- 1 cup plus 3 Tablespoons canola oil
- 1 yellow onion, cut in ¼-inch dice
- 3 stalks celery, cut in ¼-inch dice
- 1 leek, cut in ¼-inch rounds
- 3 Tablespoons kosher salt
- 2 Tablespoons white pepper
- 4 springs fresh thyme
- 4 springs Italian parsley
- 2 bay leaves
- 6-8 cups water
- 1 cup heavy cream
To Assemble and Serve:
- 1 leek cut lengthwise into thin, 1-inch long strips for
Heat oven to 425ºF. Clean celery root and roughly chop,
then roast, uncovered, for about 40 minutes. Be careful not
to roast too long as you will discolor the celery roots. In
a large sauté pot, heat 3 Tablespoons of canola oil
and sauté the yellow onion, celery, and leek rounds
with 1 Tablespoon of salt and 1 Tablespoon of pepper for about
3-4 minutes. Tie thyme, parsley and bay leaves together, and
add along with roasted celery root. Cover with 6-8 cups of
water, bring to a boil, and simmer for about 30 minutes.
Discard herb bundle and puree all remaining ingredients in
a food processor or blender.
Place the pureed mixture back into the sauté pot and
add the heavy cream and the remaining salt and pepper to taste.
Instructions to plate:
Heat 1 cup of canola oil to a med-hot heat in a small saucepan
for frying. Toss in the julienned leeks and cook until crispy
(about 2 minutes). Remove with a slotted spoon and blot dry
on a paper towel. Sprinkle with kosher salt. Repeat until
all leeks are done. Serve soup garnished with crispy leeks.
Enjoy with a wonderful and creamy glass of Chardonnay.
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