Leek, Celeriac and Beet Soup

​3-4 medium beets
2-3 leeks chopped
1 celeriac (peeled and chopped)
2 cloves garlic minced
4 cups soup stock (veg or chicken)
2 tsp lemon juice
Salt and pepper to taste
¼ cup sour cream
 

1.  Chop and boil beets, drain water and purée in food processor or with stick blender.
2. Sauté leeks, celeriac and garlic until tender.
3. Combine beet purée and leek mixture in large soup pot.  Add stock, lemon juice and salt and pepper.  Simmer, partially covered, until the soup reaches the desired thickness.  Serve with a dollop of sour cream.

From Farmer Joh Peterson and Angelic Organics