2 tablespoons butter
1 cup of crumbled bacon or diced ham
2 tablespoons of olive oil
2 leeks, cleaned and chopped
1/2 teaspoon of minced garlic or 2 freshly skinned and chopped garlic cloves
3 pounds of celery root, cubed, small cubes are better
3 cups chicken stock
3 cups water
1 pint of cream
1/2 sour cream
1 to 1 1/2 teaspoons of white ground pepper, black may also be used
1/8 teaspoon of chili powder
1) In a large pot melt butter with olive oil.
2) Add leeks and cook about 5 minutes. Add garlic cloves and keep stirring while you saute’. Saute’ until leeks are soft, keep adding a pat of butter or olive oil to keep from burning or browning too fast. Cook on low flame. Add salt.
3) Now add your stock, celery root, bacon or ham, water, cream, pepper, chili pepper, and sour cream. Let cook simmering for about 50 minutes to an hour or until celery is soft enough to be whipped with a mixer. Garnish with chopped leek leaves.