2 Tbsp. butter or vegetable oil
1 large leek, washed thoroughly & sliced thin (or 1 large onion, chopped)
1 large or 2 medium celeriac, peeled & cut into 1-inch cubes
1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper to taste
1/4 cup toasted pecans or almonds, chopped coarsely

Heat the butter or oil in large pan over medium-low heat. Sauté the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30 or 40 minutes, until very tender. Cool to lukewarm, & purée in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts. Serves 6.

(from The Genesis Farm Cookbook)

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