Creamy Celeriac and Potato Soup

Creamy Celeriac and Potato Soup

Adapted from Original Recipe at the Vegan Corner Web Site

Ingredients:

2-1/2 Lbs. Celeriac
2 large white onions
1 lb of potatoes ( I used Russet)
8 cups low sodium vegetable broth
2 Tablespoons Dijon Mustard

Directions:

Peel and dice the celeriac
Dice the potatoes
Dice the onions
Place all of the vegetables in a pot, followed by the vegetable broth.
Turn the heat on high and bring the liquid to a boil
As soon as the liquid reaches the boiling point, lower the heat to the minmum and simmer ingredients for 30 minutes or until the vegetables are properly cooked.
Once properly cooked, add in the mustard.
Scoop into blender and blend on high. (I had three separate batches)

Serves 6 to 8.

Celeriac Tips:

Key Points

For the best buy, choose small, firm celeriac with no soft spots.
To prepare celeriac, rinse well and cut off the bottom and the top of the celeriac. Slice off the tough outer skin. To keep celeriac from turning brown, Immediately place cut pieces of celeriac into a bowl of water and lemon juice until ready to use. Celeriac can be eaten raw or cooked. To cook celeriac, cover with water and simmer until soft.
To keep fresh, store in the refrigerator for up to 3 months.