Creamy Celery Root and Barley Soup

  • 1/4 cup pearl Barley
  • 1 large celeriac
  • 4 cups water
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 cup half-and-half
  • 2 Tbs butter
  • 1/2 cup milk
  • 1 leek or onion

Cook barley with 3 cups of water and salt until tender.  Drain and set aside.  Peel celeriac and dice into 1-inch cubes.  Mince leek including tender portion of greens.  Melt butter in heavy saucepan, add leek and celeriac.  Sauté until color changes slightly (3-4 min.).  Add broth and remaining cup of water, bring to a boil, then simmer uncovered until celeriac is tender (15-20 min.).  Remove from heat.   Roughly puree half of the celeriac/leek mixture, return it to the pot.  Add the barley, milk and half-and-half, stir well and heat to serving temperature. Do not allow the soup to boil.

Advertisements