Leek and Celery Root Soup


  • 1 celery root
  • 1 tablespoon butter
  • 1L of vegetable broth
  • 1 tablespoon Herbes de Provence
  • ½ cup naturSource Garlic  & Herb Uncrouton™
  • Alfalfa sprouts (optional)
  • 10% heavy cream (garnish)


  1. Cut the base of the leek, then cut it in half lengthwise. Wash the inside of the leek well, then slice the white and green.
  2. Using a knife, remove the celery root peel. Cut into coarse cubes.
  3. Place the butter in a high pot and heat over medium heat. Add vegetables and cook for 5 minutes,stirring occasionally.
  4. Add broth and herbs, cover and simmer over low heat for 15 minutes.
  5. Using the mixing foot, reduce to a smooth purée.
  6. Just before serving, add the naturSource Garlic & Herb Uncroutons™. If desired, decorate with a drizzle of cream and sprouts.