Celery Root and Wild Rice Chowder

Recipe By: Local Flavors
Serving Size: 5

Ingredients:
1/2 cup wild rice
1 pound celery root
2 large leeks, white parts only
2 tablespoons unsalted butter
1 celery rib, diced
1 cup thinly sliced russet potato
1/4 cup chopped parsley, plus extra for garnish
1 bay leaf
1 large Thyme sprigs
sea salt and freshly ground pepper
2 cups vegetable stock, chicken stock, or water,
2 cups half-and-half or milk
truffle oil, optional

Directions:
1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower heat. Cover and simmer about 45 minutes until tender.

2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash leeks.

3. Melt butter in soup pot. Add the veggies, parsley, bay leaf, thyme, and 1 1/2 tsp salt. Cook over medium-high for about 5 minutes, then add stock. Bring to boil, reduce the heat to low, and simmer for 20 minutes. Add the milk and simmer until the vegetables are tender. Taste for salt and season with pepper. To give soup a creamy background, puree a cup of the veggies and return to the pot.
4. Divide the soup among 4 or 6 bowls and then add a mound of wild rice to each. Garnish with parsley and a drop of truffle oil.