PREP TIME: 10 MINUTES • COOK TIME: 60 MINUTES

Ingredients:

• 1 leek, washed and thinly slice

•  

  2-inch piece of ginger
• 3 garlic cloves, smashed and stems removed
• 1 poblano pepper, seeds removed and roughly chopped
• 1 large celery root, peeled and roughly chopped
• 6 packets Dr. Kellyann’s Thai Lemongrass Bone Broth
• Salt to taste
• Cilantro to garnish

Remove stem and green part of leek. Wash thoroughly and thinly slice. Slice strips of the poblano, removing the seeds. Cut into 1-inch pieces. Peel away the outer skin of the ginger and thinly slice. Lightly smash garlic cloves and remove outer skin and stems.

Bruise the lemongrass with the flat side of your knife. Remove the stem and outer fibrous layers. Thinly slice.

Cut the root and stem off the celery root, creating two flat surfaces. Carefully trim off the outer skin with your knife. Cut in half and continue to cut each piece in half until you have roughly 1- to 2-inch pieces. Transfer to a bowl and toss with the juice of half a lemon.

Preheat a large dutch oven or pot to medium heat. Add 2 tbsp of neutral oil, leeks, and poblano. Sauté until lightly browned and softened, about 3 to 4 minutes. Add the celery root and sauté until lightly browned, another 3 to 4 minutes. Add the remaining lemongrass, ginger, and garlic and sauté for 1 to 2 minutes. Cover with water or vegetable stock and bring to a boil.

Once boiling, reduce heat to low and cover. Cook for 45 minutes to 1 hour or until celery root is extremely tender. Season lightly with salt. Use a blender or immersion blender and process until smooth. Taste and adjust for seasoning.

Garnish with cilantro.