Cream of Celery Soup with Rice
Ingredients
- 1 bunch Celeriac Peeled and chopped
- 2 leeks Leeks White and light green parts only, thoroughly washed
- 4 cups Water
- 4 cups Vegetable broth
- 1/2 cup Rice Short-grain
- 1 bay leaf Bay leaf
- 1 tsp Salt Or to taste
- 1/4 tsp White pepper Or to taste
- 1 tsp Cream Optional, for serving
- Celery leaves to taste Celery leaves Or lovage if available
Instructions
- Combine celeriac, leeks, water, and vegetable broth in a large pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the celeriac is tender.
- Add rice and bay leaf to the pot. Continue to simmer for another 15-20 minutes, or until the rice is cooked.
- Remove the bay leaf. Puree the soup using an immersion blender or in a regular blender (in batches).
- Season with salt and white pepper to taste. Add celery leaves or lovage.
- Serve hot, with a teaspoon of cream stirred into each bowl, if desired.
