Contributed by D. Madison's "Local Flavours" cookbook

Ingredients

½ C wild rice
1 celeriac (celery root)
2 large leeks, white parts
2 Tbs unsalted butter
1 celery rib, diced
1 C thinly sliced potato
¼ C chopped parsley
1 bay leaf
1 large thyme sprig
Sea salt, fresh pepper
2 C Veg Stock
2 C milk or cream
truffle oil, optional

Instructions

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

Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 ½ tsp salt. Cook over med-high heat for 5 min, then add the stock. Bring to a boil, reduce heat, and simmer for 20 min. Add the milk or cream and simmer until veggies are tender. Season to taste. Puree one cup of the veggie and return to the pot to thicken the soup.

Dish the soup into bowls and serve with a mound of wild rice. Garnish with parsley and a drop of truffle oil, if using.

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