Winter’s Last Stand Chowder

By, Kari Fetrow

For the Celeriac Puree:

3 lbs celeriac (celery root), sliced into 1” think circles placed in a sauce pan
Cover with milk
Add 1 tbsp butter
1 tsp salt
Cook until soft and can be pureed with an immersion blender. Blend and set aside.

For the Soup:

1 large carrot (2-3 small), diced
1 rutabaga, diced
2-3 red potatoes, diced
½ large onion, diced
3 stalks celery, diced
3 kale leaves, roughly chopped
3 cloves garlic, diced
1 tbsp Ghee
1 tbsp salt
2 tbsp fresh baby dill, torn
2 quarts chicken stock
2 cups chicken, shredded or diced (sausage would be amazing in this too!)

In a stock pot on medium heat add the ghee and all veggies except for the dill and potatoes. Saute for 4-5 minutes. Add stock and low boil for 20 minutes. Turn the heat to medium low and add the potatoes, chicken, and celery root puree. Cook until the potatoes are done. Add dill and serve.

Notes, Tips, & Tricks

Instead of combining the celeriac puree into the soup, one could layer it with the soup for an even more elevated presentation. I would spoon puree into a bowl, add a ladle full of soup, and finish with fresh dill.

For an even richer broth add a parmesan rind to the stock pot when sautéing the veg.

The true beauty of a recipe like this is that one can substitute any winter vegetable they’ve been saving in their fridge or freezer. I’d even add beets to this ya’ll. I highly encourage experimentation with this recipe!