Fresh Watercress Potato and Celery Root Soup
Ingredients
- • 1or 2 jalapeno peppers, roasted in a small pan until the skin is blistered
- • 4 cups chicken stock, I used 2 cups chicken stock + 2 cups whey
- • 2 tablespoons unsalted butter
- • 1 large onion, finely chopped
- • 3 large garlic cloves, finely chopped
- • 1 large russet potato, peeled, cut into ½ - inch pieces
- • ½ medium celery root, peeled, cut into ½-inch pieces
- • 4 celery root shuts or 2 celery stalks, thinly sliced, leaves reserved
- • Coarse salt to taste
- • 1 tablespoon fresh thyme leaves
- • 4 cups packed watercress (about 4 bunches), washed and trimmed
- • Fresh lemon or lime juice for taste and brightness (optional)
- • Sour cream or crème fraîche for serving
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