Boil water in a pot. Add one leek, cut lengthwise, before being cross-cut, about 100 grams of diced celeriac root, two medium sized carrots cut into three sections, and thinly sliced cabbage. Chicken stock was added, a dash of olive oil, along with black pepper and some oregano. Cooked for about an hour before being mashed, and then allowed to simmer for half an hour, during which time a generous amount of tarragon was added.
Enough for three or four servings. Served with wheat-free croutons (fried in butter). Cheap and delicious!
Leek and Celeriac Soup
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