Puree of Celery Root Soup

• 2 & 1/2 Tbsp. Mediterranean Organic Olive Oil, divided – Aisle 3
• 1 Small Leek, white part only, coarsely chopped – Produce
• 1/2 Medium Yellow Onion, coarsely chopped – Produce
• 1 Stalk Celery, coarsely chopped – Produce
• 2 Cloves Garlic, sliced – Produce
• 1 Lb. Celery Root, peeled & chopped – Produce
• 3 Cups Imagine Chicken or Vegetable Broth – Aisle 2
• 1/2 Tsp. Unrefined Salt, plus more to taste – Aisle 2
• 4-5 Tbsp. Horizon Organic Milk – Aisle 1 Refrigeration

In a large saucepan over medium heat, heat 2 Tbsp. olive oil. Add leek, onion, celery, and garlic. Sautè until softened but not browned and stirring occasionally, about 5 minutes. Add celery root, broth, and salt and bring to a boil. Reduce heat to low, partially cover and simmer until the celery root is very tender (about 35-45 minutes). Remove the soup from the heat.

Using a regular blender and working in small batches to avoid getting burned, puree the soup until very smooth. A regular blender works much better than a food processor or hand blender. Stir in the remaining 1/2 Tbsp. of oil and the milk. Taste and adjust seasoning as necessary. Reheat gently until just steaming.

Serves 3

Adapted from www.organette.blogspot.com