Ingredients:
½ cup wild rice
1 large celeriac (celery root)
2 large leeks
2 tablespoons unsalted butter
1 celery rib, diced
1 cup thinly sliced potato
¼ cup chopped parsley, plus extra for garnish
1 bay leaf
1 thyme sprig
sea salt and freshly ground pepper
2 cups vegetable stock
2 cups half-and-half or coconut milk
truffle oil (optional)
Directions:
1. Cover wild rice with 5 cups of water in a small saucepan. Bring to a boil then lower the heat to a simmer. Cover and cook for about 45 minutes or until tender.
2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks, using the whites and only the tender parts of green.
3. Melt butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1½ teaspoons salt. Cook over medium-high heat for about 5 minutes then add the stock. Bring to a boil, reduce the heat to low and simmer for 20 minutes. Add the cream or coconut milk and simmer for another 20 minutes. Taste for salt and season with pepper.
4. To give the soup a creamy background, puree 1 cup of the vegetables and return to the pot. If soup is too thick, thin with some of the leftover rice water or additional stock.
5. Divide the soup among soup bowls then add a mound of the wild rice to each. Garnish each bowl with parsley and a drop of olive oil or truffle oil to finish.
Serves 4-6