At the Market | Celery Root + Celery Root, Leek and Cheddar Soup With Crispy Garlic

After a hot summer, I couldn’t be more excited to usher in soup season. Soups are one of my favorite things to make, not only are the variations nearly endless, but nothing beats a pot simmering on the stove as temperatures begin to dip. Here is a recipe celebrating seasonal celery root, which you really get a bang for your buck—not only do you get the root but also many farmers keep the stalks also in tact. I like to reserve the them and make a stock with it for another time. This soup is a bowl of comfort—the leeks add a delightful onion flavor, while the garlic chips on top lend a crunch.

Celery Root, Leek and Cheddar Soup With Crispy Garlic

Serves 4 people

2 large leeks, finely chopped and washed

2 large carrots, peeled and chopped

3 garlic cloves, finely chopped + 2 garlic cloves, finely sliced (for garnish, if desired)

1 bay leaf

1 large celery root, peeled and diced

1 cup sharp cheese grated, like Aged Sharp Chedder, Kerrygold Dubliner or Gruyère*

Salt & pepper to taste

Directions: In a dutch oven, add a healthy drizzle of olive oil to pot and add leeks, carrots, three garlic cloves, pinch of kosher sea salt and bay leaf. Cook until translucent and soft, about seven minutes. Add 3 1/2 cups water and celery root and cook until soft, about 15 minutes. Meanwhile, if incorporating, make crispy garlic. Add 3 tablespoons of olive oil to a small frying pan over low heat. Add sliced garlic and cook, watching carefully and stirring frequently , as garlic turns golden brown, about five minutes. Set aside until ready to garnish. Once celery root has been cooked down, carefully transfer to a blender and pulse until combined. Return back to pot and over low heat add cheese, if using, and cook until melted.

To serve, ladle into bowls and top with garlic chips and a drizzle of the garlic oil.

*If you are vegan or aim to eat a few meals a week that are plant-based, you can omit the cheese.