French Country Celery Root Soup w/ Leeks, Thyme, Olive Oil & Butter (DF) (GF) (V)

Did you know that “supper" comes from the French word “sup” (for soup) that was traditionally served as the lighter meal at the end of the day? In the countryside, it was often started after breakfast, simmered throughout the day, and served when all family members returned home in the evening. Common ingredients included inexpensive root vegetables, herbs for flavor, and water for broth. It took a leap of faith to make the soup with a water base, but Parisian Chef David Lebovitz’s recipe was spot on. Luckily for us, the soup can be ready in about an hour ~ just KISS (Keep It Simple Stupid) and enjoy!

My Paleo Marin: 5 Persimmons*

Ingredients:

2 tablespoons butter (use non-dairy for vegan)

2 tablespoons olive oil

2 leeks, white part thoroughly washed and chopped into horizontal slices (collars)

2 garlic cloves, peeled and thinly sliced

1 large, or 3 small, celery roots (about 3 pounds), peeled and cubed

4-6 cups water (I used 4, recipe called for 6)

2 bay leaves

10 sprigs fresh thyme

1-1/2 teaspoons finely-ground white pepper (or black)

Scant 1/8 teaspoon chili powder

Optional toppings: Your preference of fresh herbs, chili flakes, bacon, croutons, dab of olive oil, sour cream or creme fraîche, etc.

Directions:

1. In a large pot or dutch oven, melt the butter and olive oil over medium heat. 

2. Add the leeks and cook for about 5 minutes, stirring frequently. Add the garlic cloves and season with salt. Continue to cook until the vegetables are softened and translucent. Add additional butter or oil if leeks begin to get too brown.

3. Add the cubed celery root and water and turn the heat to high. Bring to a boil, then reduce heat to a simmer. Add the bay leaves and thyme. Cover the pot with a lid slightly ajar and cook until the celery root can be easily pierced with a fork, about 30-45 minutes. Stir occasionally.

4. Turn off the heat. Take out the herbs and add the white pepper and chili powder. Stir. Puree the soup with an immersion blender, or let soup cool to room temperature and use a standard blender.

5. Taste. Add additional water if desired. Reheat as necessary. Top with ingredients of your choice and serve.

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Recipe adapted from David Lebovitz newsletter here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.