celeriac soup + thyme oil and horseradish croutons
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Ingredients
  • 1 tbl olive oil
  • 1 medium leek, white and green parts chopped
  • 3 cloves garlic, minced
  • 3 sprigs of thyme, leaves removed
  • 1 / 2 tsp smoked paprika
  • 1 lb celeriac, peeled and chopped
  • 1 lb new potatoes, cubed
  • 4 cups vegetable stock + 1 cup water
  • juice of 1 lemon
  • 1 / 2 loaf crusty bread, cubed
  • oil
  • 1 1 / 2 tbl horseradish
  • thyme oil*
  • celery leaf
Instructions
  1. heat oil in large dutch oven or soup pot and add leek. saute until softened and fragrant, 7-10 minutes. add garlic, thyme, paprika and cook 2 minutes to release flavors. add celeriac, potatoes, stock, and water. bring to a boil and reduce, simmer 30-40 minutes half-covered, or until vegetables are tender.
  2. stir in lemon juice and, working in batches if needed, blend soup on high to a smooth consistency. thin with stock or water if too thick.
  3. to make croutons preheat oven to 400 degrees. in a small bowl whisk together 1 tbl of oil and horseradish. dress bread cubes with oil and roast on a sheet pan for 20 minutes.
  4. serve soup with thyme oil*, celery leaves, horseradish croutons.
Notes
*to make thyme oil: boil sprigs of thyme (or crushed thyme) in a small saucepan with oil of choice. simmer 3-5 minutes to distribute flavors, pour into glass storage, and keep in a cool and dry location.
Recipe by Rooting The Sun at https://rootingthesun.com/celeriac-soup-thyme-oil-and-horseradish-croutons/