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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 celery root (celeriac; about 2 pounds), peeled and chopped (see Tip)
• 1 pound russet potatoes, peeled and chopped
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 large leek, trimmed, washed thoroughly and sliced
• 4 cups water
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 cup lovage (see Note) or celery leaves, plus a few extra for garnish
• 1/2 cup evaporated nonfat milk

Description

Triple Celery Bisque - The Huffington Post

Kitchen Daily