Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Bunch celery (abt 1 3/4 lb) 1 lg Starchy potato
3 tb Olive oil -peeled, diced small
1 md Celery root (abt 1 1/4 lb) 2 qt Chicken stock
-peeled, diced small Juice of 1/2 lemon
2 lg Leeks, well rinsed Salt and pepper to taste
-white and some green 3 tb Chopped flat-leaf parsley
-diced small 1/2 c Grated Parmesan cheese

Cut off the root and top of the celery. Rinse the celery well and dry.
Reserve the leaves and wrap them in a moist paper towel. Peel the
tough fibers from the outer ribs. Chop the ribs into small dice. (You
should have about 4 cups.)

Heat the olive oil in a large pot over medium-high heat. Add the
celery, celery root, leeks, and potato. Saut? a few minutes until a
strong celery aroma is released. Pour in the chicken stock, bring to
a boil, and simmer until all the vegetables are tender, 40-50
minutes. Add the lemon juice, salt, pepper, parsley, and reserved
celery leaves. Sprinkle each serving with Parmesan cheese. Serve hot.

Fine Cooking October-November 1995
Submitted By DIANE LAZARUS On 09-29-95

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