A Soup Worth Blogging About: Fenu-leek & Celeriac

20130320-223218.jpgJust a quick post, but I’m so impressed by the soup I threw together tonight (after selecting some random things at Heart of the City Farmer’s Market today) that I had to note it on here!


  • 1 tbsp butter
  • pinch of flour
  • 1 white onion
  • 4 leeks
  • 1 celeriac root
  • 1 large russet potato
  • ~1 cup chopped fenugreek
  • few sprigs of thyme
  • 32 oz. veggie stock (I used Bi Rite‘s frozen homemade)
  • 10 oz. 2% milk
  • Salt to taste

Chop all your veggies. Melt the butter in a large saucepan. Add in onion and flour for roux. Stir for about the length of one pop song. Add in the leeks, stir for the length of maybe a little longer song (maybe with a sweet guitar jam). Add some salt while you’re in there.

Once things are flimsy, toss in your chopped potato, celeriac root and the stock. And s’more salt. Bring to a boil. Lower heat to a simmer, add in your fenugreek and thyme. Simmer for about 15 minutes, or until your root veggies are soft.

Run through blender in batches. Pour blended soup back into saucepan and stir in milk on low heat and a little more salt.

If it’s not 10:15 p.m. at this point, you can probably garnish it with some fenugreek sprigs and creme fraiche, but if it’s late, just eat it, because it’s that fucking good.


About Meghan A.

creative & professional creative professional | communications, content & community | nasty woman | adventurer & inspiration seeker | bicyclist & feminist | walk san francisco board | current: Adobe Typekit Product Marketing Manager, former: TYPO SF magic maker
This entry was posted in Brew To Bay, In the Kitchen and tagged , , , . Bookmark the permalink.

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