1 medium celery root (about one pound), peeled and diced
10 celery ribs, cubed
3 leeks (about 9 oz) trimmed and well rinsed, cut into rounds
Bouquet garni: 1 sprig thyme, 3 bay leaves, several sprigs parsley, tied with a string
2 quarts chicken stock
Salt and pepper to taste
Directions
In a large sauce pan, combine celery root, celery, leeks, and bouquet garni. Add stock and season with salt and pepper. Brings to a simmer over medium high heat.
Simmer until vegetables are tender, about 25 minutes. Adjust seasonings as needed.