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CELERIAC POTATO LEEK SOUP

Serves : 9
INGREDIENTS
  • 1 tablespoon Napa Valley organic olive oil
  • 1 teaspoon Horizon Organic butter
  • 4 medium leeks ends trimmed stalks cut into half rounds and cleaned very well
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon black pepper divided
  • 1 large celeriac scrubbed ends trimmed peeled and diced
  • 1 1/4 pound Yukon Gold potatoes scrubbed cut to the same size as the celeriac
  • 6 cups Pacific Natural Foods organic free range chicken broth
  • 3 sprigs fresh dill plus more for garnish
  • 1 cup Horizon Organic nonfat milk
  • 1 generous teaspoon Gusto in Cucina extra virgin olive oil with white truffles
DIRECTIONS

Heat olive oil and butter over medium heat in a large soup pot. Add leeks, season with 1/8 teaspoon each salt and pepper and saut until soft, about 8 minutes.

Add the celeriac and potatoes, cover with broth and bring to a boil. Simmer, covered for about 35 minutes, until celeriac is tender when pierced with a fork. Puree soup with a hand blender, add dill, milk and remaining salt and pepper. Cook 10 more minutes.

Ladle into nine bowls, swirl 1/8 teaspoon of truffle oil into each bowl and garnish with snipped dill.