Celery Root Soup

All week, I tried to figure out what to make with my celery root. I finally decided on a soup, given that it's my favorite food and easy. I found the perfect recipe, and it was the most delicious thing ever! I was blown away by its taste and have been talking about it non stop. This will definitely be a repeat!

Celery Root Soup
Eight to Ten Servings

2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
sea salt
2 garlic cloves, peeled and thinly sliced
one large celery root (about 3-pounds, 1.5kg), peeled and cubed
3 cups (750ml) chicken stock
3 cups (750ml) water (I just added about 1 cup of water)
1 to 1 1/2 teaspoons freshly-ground white pepper
scant 1/8 teaspoon chile powder

1. In a large pot, melt the butter with the olive oil.
2. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
4. Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.

To serve, rewarm the soup in a saucepan and ladle into bowls.