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)
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.
Using a knife, remove the celery root peel. Cut into coarse cubes.
Place the butter in a high pot and heat over medium heat. Add vegetables and cook for 5 minutes,stirring occasionally.
Add broth and herbs, cover and simmer over low heat for 15 minutes.
Using the mixing foot, reduce to a smooth purée.
Just before serving, add the naturSource Garlic & Herb Uncroutons™. If desired, decorate with a drizzle of cream and sprouts.