Leek, Celeriac, and Beet Soup
From Farmer John’s Cookbook by John Peterson

3-4 beets
1 tbsp olive oil
2-3 leeks, chopped
1/2 bulb celeriac, peeled, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1 1/2 tsp lemon juice, or 1 lemon’s worth
salt and pepper
sour cream

1. Boil the beets, half-covered in water, for about 20-40 minutes, until tender.
2. Drain and cool beets, chop, and puree in food processor.
3. Heat oil, saute leeks, celeriac, and garlic, about 20 minutes or until tender.
4. Combine leek mixture and beets in a soup pot. Add stock, lemon juice, salt, and pepper. Simmer, partially covered, until it’s as thick as you want, 15-30 minutes. Garnish each bowl with some sour cream.

Dan’s note: Beej loved this, I liked it.