Adapted from www.davidlebovitz.com.
2 Tbsp grass-fed butter
2 Tbsp olive oil
2 leeks, cleaned and chopped
2 celery roots, peeled and cubed (about 1 1/2 pounds)
1 large Granny Smith apple, peeled and cubed
2 garlic cloves, peeled and thinly sliced
3 cups organic chicken stock
3 cups water
1-1 1/2 tsp freshly ground white pepper (or black if you don't mind the flecks)
scant 1/8 tsp chile powder
Granny Smith apple, cut into small dice
fresh chives, minced
- In a large stock pot, melt the butter and olive oil over medium heat. Add the chopped leeks and saute for 5 minutes, stirring frequently.
- Add garlic and continue to cook until the garlic is soft and clear. If the leeks begin to turn too brown, add a little more butter or olive oil.
- Add celery root and chicken stock. Increase heat to medium high, bring to a bowl, then simmer over low heat with a vented lid for about 30 minutes.
- Add apple an continue to simmer for an additional 15 minutes or until celery root and apples are soft when pierced with a fork.
- Add pepper and chile powder and blend using a stick blender or cool slightly, transfer to a blender, and puree until smooth. (Work in batches, if needed.) Add water until soup is the consistency you desire.
- Season with salt and pepper to taste.
- To serve, reheat if necessary, ladle into soup bowls, and garnish with apple and chives.