2 pounds of yukon gold potatoes
1 celery root
bottle of wheat beer or ale
6 cups of vegetable or chicken stock (2 containers)
3/4 cup of heavy cream
1/2 cup of creme friache
sea salt & pepper
roquefot blue cheese
Preheat oven to 400 degrees. Cut potatoes and celery root into 1/4 inch cubes. It doesn't have to be perfect since the vegetables will be pureed but you do want them to cook evenly. Slice leeks on a bias, the white and light green parts. You may need to use two sheet pans. Lay potatoes, celery root and leeks on the baking sheet enough to cover evenly. Drizzle with a generous amount of olive oil and season with sea salt. Soups can be tricky to season and its important you season throughout the cooking process. Roast for 40-50 minutes turning them multiple times with a spatula, until a nice brown color and carmelzation occurs. Roasting the vegetables before making the soup adds another dimension of richness I really loved.
When finished, place vegetables in a large stock pot. Pour in one beer (I love wheat beer and ales). Turn heat to low and add your vegetable or chicken broth, if you have time to make your own then great. I used a hand blender to puree the soup. You could use a regular blender and do it in batches. I love my hand held blender because its fast and has hardly any clean up. Puree the soup until smooth, add 3/4 of a cup of heavy cream and 1/2 a cup of creme friache. Stir well and leave the flavors to infuse. Add more salt to taste, about a tablespoon. The longer it sits the better.
I made blue cheese toasts by using slices of ciabatta. I toasted the slices lightly and then spread blue cheese on top. Placed under the broiler for not even a minute just till cheese bubbles and browns. Garnish with some of the leek tops thinly sliced for a pop of color. Serve soup with a small salad, toasts and your favorite beer. Super yum.