Wild Rice and Celery Root Soup
2 cups thinly sliced leek
1 cup finely chopped carrot
1/4 cup dry white wine
6 cups (1/2-inch) cubed peeled celeriac
6 cups vegetable broth
1 teaspoon freshly ground black pepper
3 1/2 cups cooked wild rice
1/4 cup minced fresh chives
Heat a large saute pan over medium heat. Water saute leek and carrot until tender. Stir in wine, scraping pan to loosen browned bits. Add mixture to crockpot with celeriac, broth, and pepper. Cover and cook on low for six hours or until celeriac is tender.
Place 3 cups soup mixture in a blender. Blend until smooth. Add pureed soup mixture back to crockpot. Add wild rice; cook 15 minutes. Sprinkle with chives.
Photo by Skånska Matupplevelser