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Wednesday, September 30, 2015

Thick Leek and Celery Root Soup with Rendered Chorizo

Inspiration:  Fall harvest






Thick Leek and Celery Root Soup with Rendered Chorizo: makes 4 large servings


  • 3 leeks  - medium size - white part only (about 4 cups sliced)
  • 1/2 small celery root, peeled and cut in small chunks
  • 1 medium onion, peeled and cut in quarters
  • 1T of oil
  • 5 - 6 cups of water
  • 2 cubes of vegetable or chicken broth
  • 1T of white balsamic vinegar
  • salt and pepper
  • 6 slices of good quality chorizo sausage, large dice

How to make it: 

Start by removing the outer layer of the leeks and slicing them evenly (the outer layer is always a little tough).


Put the oil (1T) in a large pot over medium heat.  Add the vegetables (leeks, onion and celery root)  and sweat for a few minutes.  Add the water (5 - 6 cups - just to cover vegetables) and the cubes of vegetable or chicken stock (2).  Cook on a gentle boil for about 30 minutes or until the vegetables are tender.  Using a immersion blender or regular blender, purée until smooth.  

You can adjust the consistency by adding more water but it should be thick.  Return to heat and add the white balsamic vinegar (1T - you can use any sweet vinegar you like - it helps to balance the chorizo).  Taste and season to your liking - remember the chorizo is quite salty.



In a small pan, sauté the chorizo pieces on high heat until the fat begins to render and they begin to fry (about 2 - 3 minutes).  Set aside until you are ready to plate.


To serve, place the rendered chorizo in a small pile in the centre of  your bowl and ladle the soup around it.  Drop a little rendered oil into the soup.  Decorate with some micro greens.

I hope you enjoy!  

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