Ingredients 3 T. soybean oil
1 large Spanish onion, sliced thinly (12 oz)
7 oz diced leek (white and light green portion only) (2 ½ c.)
8-½ oz. diced celery root (2 c.)
7 c. chicken stock
2 c. unsweetened soymilk
1 bay leaf
3 thyme sprigs
8-12 oz chopped or grated Gouda cheese
salt and white pepper to taste
Instructions In a large saucepan, sauté onion, leek and celery root in soybean oil.
Sauté over medium heat so that the vegetables do not caramelize.
When the vegetables are soft, add chicken stock, soymilk, bay leaf, and thyme.
Bring to a boil, reduce heat, and simmer.
Cook for 30 minutes or until the vegetables are very soft.
Remove the bay leaf and thyme.
Process the soup in a blender until smooth. (Be very careful as the soup is hot.
Hold a towel on top of the blender so that the soup does not come out of the blender.)
Place the soup back into a saucepan.
Bring to a boil and reduce heat to a bare simmer.
Add cheese and stir until the cheese is completely melted.
Verify seasoning and serve.
By Christopher Koetke CEC CCE, Associate Dean, The School of the Culinary Arts, Evanston, IL