*uses Potatoes, Leeks, Carrots, Dill, and Celeriac*
(My good friend Andy visited me last week, and while he was here we cooked a bunch together. One evening, he made this soup, and it was delicious! -Seth) 1 hour to prepare – 4-6 servings INGREDIENTS
3 fist-sized potatoes 3 cups cleaned, chopped leeks 1 celeriac, root and leaves chopped 4-6 small carrots, chopped 4 Tbs. butter ¾ tsp. salt 3½ cups stock or water snippets of fresh dill freshly-ground black pepper
1. Scrub potatoes, cut into 1-inch chunks. Place in saucepan w/ leeks, celeriac root and leaves, carrot, and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and all the particles are coated (5minutes).
2. Add the stock or water, bring to a boil, then cover, add half of the chopped dill, and reduce heat to a simmer. Cook until the potatoes are soft (20-30 minutes). Check the moisture level occasionally. You may need to add a little extra stock or water, if it gets too low.
3. When the potatoes are soft, grind in some black pepper. Taste it to see if it wants more salt. Serve right away.
4. Serve in bowls, sprinkle remaining chopped on top of each bowl.(the original Enchanted Broccoli Forest recipe called for pureeing the soup after the potatoes were soft with 3 cups of milk, and only using ½ cup of water until then. Feel free to try both ways! Andy and I like the chunkiness and variation of texture of this soup without pureeing, and it was nice to have a soup that wasn’t so heavy.)