Ingredients:
3 tablespoons butter
2 leeks, green top removed, roughly chopped
1 onion, roughly diced
2 bay leaves
3 sprigs thyme
½ cup white wine
1 celeriac, peeled, roughly diced
1 potato, peeled, roughly diced
6 cups vegetable stock
1 cup 35% cream
pinch fresh nutmeg
¼ cup sour cream
1 tablespoon black sesame seeds for garnish
salt and pepper
Place 2 tablespoons of butter in a pot over medium heat.
Once butter has melted, place leeks, onion, bay leaves and thyme in pot, stir until onions are translucent.
Add white wine and reduce liquid by 2/3.
Add celeriac and potato, stir.
Add vegetable stock, bring up to a boil then reduce heat to a simmer.
Cook until celeriac is tender, approximately 35-40 minutes.
Transfer mixture into a food processor, puree until smooth.
Stir in cream and remaining tablespoon of butter.
Season with salt, pepper, and nutmeg.
To serve, garnish with sour cream and black sesame seeds.
