½ cup wild rice
1 celery root (celeriac)
2 large leeks, white part only, washed and chopped
2 tablespoons unsalted butter
1 celery rib, diced
1 cup thinly sliced potato
¼ cup chopped parsley, plus more for garnish
1 bay leaf
1 large sprig of thyme
Sea salt and freshly ground pepper
2 cups vegetable stock
2 cups half-and-half or coconut milk
1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil then lower the heat. Cover and simmer for about 45 minutes, or until tender.
2. Thickly cut away the celery root skins then quarter and chop the root into bite-size pieces. You should have about 3 cups.
3. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1½ teaspoons salt. Cover and cook over medium heat for 5 minutes, then add the stock, turn to low, and simmer for 20 minutes.
4. Add the half-and half, or coconut milk, and simmer until the vegetables are tender. Taste for salt and season with pepper.
5. To give the soup a creamy background, puree 1 cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some water or additional stock.
6. Divide the soup among 4-6 bowls and add a mound of wild rice to each. Garnish each bowl with parsley.