Savoy Cabbage and Celery Root Soup with Leek Confit

Ingredients

• 2 tablespoons olive oil extra virgin 
• 1.5 cups onion diced yellow
• 1.5 cups celery root diced trimmed (also called celeriac)
• 3 large garlic clove minced
• 0.5 cup spring onion green chopped
• 0.3 cup leek 
• 0.5  fuji apple diced peeled
• 1 tablespoon dijon mustard country-style
• 1 teaspoon rosemary leaves fresh minced
• 5 cups vegetable stock 
• 0.7 cup baby potatoes quartered
• 3 cups savoy cabbage thinly sliced
• 1 teaspoon kosher salt to taste (, )
• 0.5 teaspoon pepper black
• 0.5 cup rice 
• 0.5 cup parmesan cheese grated

Equipment

• pot

Directions

1. Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat.
2. Add the onion, celery root, garlic, scallion tops, and leek confit. Saut until the onion softens, about 15 minutes.
3. Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.
4. Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.