This time today’s soup really, really, does mark the finish of the readied for picking vegetables from the backyard garden, celeriac and leeks. Beneath the soil they sat in wait for one special dinner occasion, a bit of nourishment in a steaming hot and healthy first course, marking celebration, and perhaps a bit of recuperation, for my sister Michelle after running the 26.2 mile Philadelphia Marathon last weekend.
Now my little sis Michelle is one amazing gal. Turns out, she barely needed a whole lot of recuperation after such a feat. She’s got a big ole smile in the green jacket above. I’m taking the shot on Main Street in the Manayunk section essentially the three quarter point of the race winding through both the scenic and historic streets of Philadelphia,
and then she was smiling even bigger as she emerged at the end point, better displayed in this photo though is that determined look of accomplishment.
Afterwards, Michelle enjoyed her own cheering crowd, even friends who drove down from Baltimore in support of the occasion. It was a full day dashing from spot to spot capturing the moments en route.
Fortunately then, the celeriac and leeks had been pulled from the garden and the Garden Celeriac, Leek, Turnip, & Potato Soup prepared the day before, leaving us plenty of time upon our return home, well, after a nice hot shower, to enjoy our evening time and hearty meal courses together at the shared table. I thought she would be falling asleep halfway through the meal. That didn’t happen. I told you she’s amazing.
And this may also be why her fiancee, Pepper, has coined her the Energizer Bunny. On the other hand, Pepper doesn’t seem to have much trouble keeping up on the pace.
A steamy bowl of creamy combined garden vegetables soup always seems a good starter course, even if you haven’t just run a marathon, or, even have your own garden. Restorative or just plain comforting, Garden Celeriac, Leek, Turnip, & Potato Soup serves up too as a real winner, savored, and appreciated all around.
- 3-4 tablespoons butter
- 2-3 small celeriac, peeled, cubed
- 2 leeks, white part only, thinly sliced, washed well
- 2-3 small turnips
- 2 potatoes, peeled, cubed
- 2-3 cloves garlic, chopped
- 8 sprigs fresh thyme, leaves stripped off stems, chopped
- 2 quarts chicken broth, more or less
- 1 cup half and half, more or less, optional
- few good pinches coarse kosher salt, more or less to taste
- 3-4 cracked black pepper
- Place butter into soup pot on very, very, low heat, once melted, tumble in the celeriac, leeks, turnips, and potatoes cooking for around 15 minutes until vegetables are softened, stirring the vegetable mixture every 3-5 minutes. Add in the garlic and thyme, cook another couple minutes then pour in the chicken broth, increase heat to medium high, bring to a boil, stir, then reduce heat continuing to cook until the vegetables are very soft and blending together, another twenty minutes, approximately. Working in batches pulse the soup in the bowl of a food processor, an immersion blender may also be used. Blend soup well leaving a few very small coarse bits of vegetables. Return blended soup back to soup pot continue simmering, another ten minutes, add in the salt and pepper, check seasoning. Pour in the half and half, if using. Serve soup piping hot. Garden Celeriac, Leek, Turnip, & Potato Soup also freezes well without half & half.