# What You Need:
→ Vegetables
01 - 2 large celery roots (about 2 pounds), peeled and diced
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 medium onion, chopped
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups vegetable stock
07 - 1 cup whole milk or unsweetened non-dairy milk
08 - 1/2 cup heavy cream
→ Fats
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil
→ Seasonings
11 - 1 bay leaf
12 - 1/4 teaspoon freshly grated nutmeg
13 - Salt and white pepper to taste
→ Garnish
14 - Chopped fresh chives or microgreens
15 - Extra cream or truffle oil for drizzling, optional
# Directions:
01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic, sautéing for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato to the pot. Stir to coat evenly with the aromatics and fat. Cook for 3 to 4 minutes.
03 - Pour vegetable stock into the pot and add bay leaf. Bring to a simmer, cover, and cook for 25 to 30 minutes until vegetables are very tender.
04 - Remove bay leaf from the soup. Add milk and nutmeg, stirring to combine.
05 - Purée the soup using an immersion blender until completely smooth, or carefully transfer to a countertop blender in batches and blend until velvety.
06 - Stir in heavy cream and reheat gently without boiling. Season with salt and white pepper to taste.
07 - Ladle into warmed bowls. Garnish with chives or microgreens and an optional drizzle of cream or truffle oil.
