2 tablespoons Goat Butter (substitute Cow Butter)
2 tablespoons Olive Oil
1 Yellow Onion
2 Leeks
6 cloves Garlic
3 cups White Wine
2 quart boxes of Chicken Stock
2 Celery Roots
6 White Potatoes
1 cup Goat Milk (substitute Cow Milk)
Salt
Pepper
Country Style Bacon
This recipe is a variation of David Lebovitz recipe. I like heartier soups and have ‘souped’ mine up a bit to meet my taste.
Peel and cube the celery root, just like you would a potato. Do the same to the potatoes and chop your onion, garlic and leeks.
Melt your butter and olive oil in a large pot. Add the onion, leeks, garlic, salt and pepper and simmer until they become transparent. If they start to brown too much, add some white wine to the bottom of the pan and repeat as necessary. Add the chicken stock, remainder of your white wine, celery root and potatoes. If you do not have enough stock to cover the potatoes, top it off with a bit of water. Boil continually until the celery root is tender (like you would for mashed potatoes).
Using a food processor or heavy duty blender, puree the soup thoroughly. Run the soup through a strainer as you put it back into the pot to make sure that none of the celery root rind makes it into your finished product. Once all the soup is strained, add milk.
This soup taste amazing topped with country style bacon, and if you’re not worried about calories, try a dollop of sour cream as well.
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Borscht
I got this recipe from my sister-in-law years ago and it has been my favorite ever since. I can honestly say that without this soup I never would have survived pregnancy – this was my every craving!
2 tablespoons Olive Oil
1 Yellow Onion, chopped
6 cloves Garlic, chopped
3 Celery Stalks, chopped
3 Carrots, peeled and chopped
8-10 large Red and Yellow Beets, peeled and chopped
6 White Potatoes, peeled and chopped
3 cups Red Wine
2 quart boxes of Beef Stock
1 cup Goat Milk (substitute Cow Milk)
Add your olive oil, onions, garlic and carrots to a large pan and simmer until the onions become transparent. If they start to brown too much, add some red wine to the bottom of the pan and repeat as necessary. Add the beef stock, remainder of your red wine, beets and potatoes. If you do not have enough stock to cover the potatoes, top it off with a bit of water. Boil continually until the beets are tender (like you would for mashed potatoes).
Using a food processor or heavy duty blender, puree the soup thoroughly. Once all the soup is blended and back in the pot, temper your milk. Serve with a dollop of sour cream.
Ladle into pint jars and freeze.
