Whether you are adding it to a roast, making a mash, or simmering a soup, celery root adds a little something-something that will have new cooks feeling like pros.
Courtesy of Amanda Riva of The Hot Plate.
In a large pot over medium heat add 2 tablespoons of the olive oil. Add the sliced leeks and stir until slightly softened. Add the celeriac and stir for 4 minutes.
Add the garlic clove and stir for 1 minute. Add the tarragon, bay leaf and chili flakes and stir for another minute.
Add enough water to just cover the celeriac. Season with salt and pepper. Bring to a boil and then reduce to a simmer until the celeriac is fork tender, about 30 minutes.
Purée the soup using an immersion blender or let it cool and working in batches purée it in a blender or food processor.
Return the soup to the pot if necessary. Stir in the half and half and brandy. Taste the adjust the salt and pepper. Remove the bay leaf.
Bring the soup back to a simmer and simmer for an additional 10 minutes.
If you can to make the garnish. Preheat the broiler to high. Arrange the focaccia on a single layer on a baking sheet. Broil the focaccia on both sides until just golden, less than 1 minute per side.
Remove the focaccia and drizzle with good quality olive oil. Sprinkle with fleur de sel.
Divide the soup between bowls and top with a drizzle from the remaining 1 tablespoon of olive oil and little freshly ground black pepper. Serve with focaccia.