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Arrowhead-Leek Soup
- 1 cup Chopped wild or domestic leeks
- 1 cup diced celery
- 4 cup cubed and peeled arrowroot tubers
- 1 medium onion diced
- 2 cloves garlic, minced
- 6 cup Water
- 1/4 tsp Pepper
- 2 tsp butter
- 1/2 tsp Salt or to taste
- 2 cup milk
In a soup kettle boil water and arrowhead tubers for 20 minutes. Remove tubers, peel and cube. In clean kettle add 6 cups water, arrowhead tubers, leeks, celery, onion, garlic and spices. Bring to a boil and cook until veggies are tender. Drain off excess water until there is maybe a cup or two of liquid below the level of your veggies in the pot. Add milk and butter and celery salt to taste. Serve hot or cold and when reheating be careful to not scorch.
Melana Hiatt