Created by Amber Sullivan | Serves 6-8
ingredients
- 1 tbsp avocado oil
- 4 celery roots (celeriac), peeled and chopped into small cubes, (approximately 6 cups)
- 1 large leek, dark green ends removed, cleaned and sliced
- 1 yellow onion, diced
- 4 cloves garlic, crushed
- 3½ tbsp butter
- 8 cups water, vegetable or chicken stock
- 2 tsp salt + more to taste
- 1/2 tsp ground nutmeg
- Optional toppings: crumbled bacon, sliced chives, scallion, parsley, cracked pepper, crispy shallots, olive oil and toasted bread
Directions
- In a large pot, add 1 tbsp avocado oil over medium heat; once shimmering, add leek, onion and garlic
- Saute for 5 to 7 minutes until soft
- Add celery root and butter, and cook for 3 minutes, stirring often
- Add water or stock and 2 tsps salt; stir and bring to a boil
- Once boiling, lower heat and simmer for 15 to 20 minutes, until celery root is very soft
- Turn off heat and stir in nutmeg
- In batches, move soup to a high-powered blender, and blend until creamy and smooth
- Season with salt to taste and add optional toppings
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
