Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
4 Leeks; roots tops removed
3 md Potatoes; scrubbed
-- and cut into 1/2" slices
1 Celeriac knob; peeled
-- and cut into 1" chunks
4 c Chicken or vegetable stock
Thyme, basil and/or marjoram
-- (Fresh), to taste

Melt butter in stockpot.

Slice leeks into 1/4-inch slices and add to stockpot.

Saute for 5 minutes until golden. Add potatoes and celeriac and
saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup
stock, cover and continue to cook until potatoes are tender, about 25
minutes. Remove from heat.

Pour vegetables and stock into a food processor or blender and puree.
Return puree to stockpot and add remaining stock and herbs. Cover and
simmer for 15 to
20 minutes. Serve hot.

From: The Cook's Garden catalog - Spring/Summer 1990 - page 8

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