I found this recipe last week and wanted to make for Thanksgiving. The three main ingredients are in the CSA share this week. Beets, Celeriac and Leeks are all ready for these two creamy soups.
Duo of Celeriac and Beet Soup Recipe
Adapted from Health Magazine
1 tblsp Butter
1 tblsp Olive Oil
1-1/2 inch piece Ginger
1 tsp kosher salt
2 lbs Celeriac
1 Granny Smith or Tart Apple
3 Beets (1-1/2 lbs)
4 cups Broth (Chicken or Vegetable)
3 cups Water
1/2 tsp Black Pepper
1/4 Inner Organic Celery Leaves
Trim the leeks and wash in a bowl of water. There could be sand hiding in the layers. Saute thin slices in butter and olive oil. Dice the ginger and add with kosher salt. Divide the leeks into two pans for the two soups.
The Celeriac Soup will have leeks, celeriac (peeled and diced) and half of the apple chopped. If it is a small local apple you could use a whole one. Add two cups broth and two cups water and simmer for 30 minutes until the celeriac is soft.
The Beet Soup will have leeks, beets (peeled and diced), half a big apple or one small local apple diced, 2 cups broth and 1 cup water. Simmer for 30 minutes or until the beets are tender.
Puree both soups with an immersion blender or in a blender with the top off to let the heat escape. Add water if they are thicker than you want. Serve soups in pairs in small cups or bowls. Garnish with the organic celery leaves.