Potato Celeriac Soup

November! It’s a tough month to embrace, but there isn’t a better time for potatoes, celeriac, apples, or soup. The quantities aren’t critical, but more or less equal quantities of potatoes and celeriac are a safe bet. Peel and cube the celeriac, then cube the potatoes, no need to peel them.

Sauté some chopped onion, shallots, or leeks in a large soup pot for five minutes. Add the celeriac and potatoes along with a cut up unpeeled apple, and a few chopped garlic cloves. Stir together, then after a couple of minutes add enough chicken or vegetable stock to cover the vegetables by at least an inch.

Bring to a boil then simmer for forty five minutes to an hour, or until the celeriac is very tender. Once cool enough puree with a stick blender, or in batches in a food processor, until smooth. Return to the pot, reheat, then salt and pepper to taste.

If you’re pondering your Thanksgiving menu, this one should be in the running.