Celeriac Leek Soup

I had been meaning to do something with the celeriac I was stock piling in the fridge from our farmshare. Tonight, I decided to make potato leek soup with celeriac in place of some of the potatoes (and minus the pancetta to try making it a bit healthier). I can't believe how great it turned out. I was quite pleasantly surprised. Here's the recipe.

INGREDIENTS:
2 tablespoons canola oil
3 tablespoons butter
1 onion, chopped
2 large leeks, chopped
1/4 cup white wine
1 quart chicken broth
3 cups celeriac, peeled and chopped
1 cup potatoes, peeled and chopped
1 teaspoon salt

DIRECTIONS:
Using a 6 quart stock pot, cook the onion and leeks in the canola oil on low heat until soft. Add wine and cook until evaporated. Add chicken broth, celeriac, potatoes and salt. Bring to a boil, then turn heat down and simmer for about 15 minutes, until the celeriac and potatoes are soft. Transfer to a blender to make it smooth.

Makes 6 servings