I’m home from San Francisco and I have more SF stuff to share with you, including my meal at Millennium, which was amazing, although the photos I took on my phone are substantially less than amazing. So I’m going to see if I can clean the pictures up, then I’ll put together a post. The soup of the day when I ate at Millennium was Potato Leek Celeriac, which sounded extremely good to me (most soups do), but I didn’t order it because I wanted to have room for everything else, including dessert. Plus I figured I could probably make Potato Leek Celeriac Soup pretty easily myself. So tonight that’s what I did.

Potato Leek Celeriac Soup

(You can see the oil can I bought at the Wok Shop in the photo. I like it, but oil drips from the spout after use.)

1 large leek, white and some green parts, chopped
1 head celeriac (celery root), small dice
2 medium potatoes, small dice
2 cups vegan broth
salt and freshly ground pepper, to taste
1/4 cup Dragonfly’s Dry, Bulk Uncheese (optional)

Peel the celeriac. If possible you can use a vegetable peeler, but you may have to use a knife for some parts.

Dice the celeriac and potatoes, and chop the leek. I find that recipes are always directing you to use the white part of the leek only and to discard the green part or to use it for another use. You never see any recipes calling for the green part, though. I just use as much of the leek as I can at all times. The end result may not be as pure in color as expected, but that doesn’t bother me much.

In a soup pot over medium heat, add some olive oil. You’ll notice I never give measurements for oil. That’s because I’d never think to measure oil. I always just use the minimum necessary for my purposes. I used maybe a tablespoon here, for reference. When the oil is hot, add the leeks and stir.

Cook, stirring often, until very soft, about 5 minutes.

Add the celeriac and cook, stirring often, another 5 minutes.

Add the potatoes, stir, and cook another minute or two.

Add the broth, bring to a boil, reduce heat, cover, and simmer for half an hour.

Remove from heat and either cool and puree in batches in the blender, or let cool slightly and blend using an immersion blender. Add a little water if it’s too thick.

Return to heat, season with salt and pepper, and heat through. Optionally stir in the uncheese.

Serve. Croutons would be nice if you have then, or a spring of thyme.

I was lamenting the fact that creamy soups like this make for exceedingly boring photographs so Mark decided to contribute by acting very excited about the soup.

That was all staged, though. Mark decided he didn’t want soup. (He did eat three servings of the field roast and veggies I also served, however.)

Tomorrow night Mark has to take me out for Indian food because it’s my birthday! Bwah-haha! (Actually, Smucky has informed me it’s already my birthday in Australia!)

Mark and I are going to Disney World for our 5-year anniversary next weekend! If anyone has tips for eating vegan in the Magic Kingdom, Epcot Center, and MGM Studios, I’d love to hear them. I’ve heard the restaurants there are very accommodating, in fact, I went to school with a guy who was a chef at one of them and he said everyone in his kitchen actually loved getting vegan requests because it gave them a chance to be creative. But I get super cranky if I go without frequent intake of food, so I’m definitely interested in hearing anyone else’s experiences. I’ll also make sure I take along snacks for emergencies.

Also,

Don’t blame me for this photo, it’s my mom’s fault for sending me the kitty rooster hat!