Celery root and wild rice chowder

This was actually the first course in the meal with the Zürcher Geschnetzeltes, but I wanted to feature it in its own posting because it is so good and the first recipe I've used from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison.

This dish is earthy, elegant and relatively simple -- a real keeper. You simmer 1/2 c. wild rice in 5 c. water for 45 min. (She doesn't specify, but I drained after it was done.)

Separately, you cut away the skin of a 1 lb. celery root (also known as celeriac), quarter it, and then cut into bite-size pieces. Chop and wash the white part of 2 large leeks. Dice one celery rib and thinly slice 1 c. russet potato. Melt 2 Tbl. butter in a soup pot, add the vegetables with 1/4 c. chopped parsley, bay leaf, sprig of thyme, and 1-1/2 tsp. salt. Cook over medium-high heat for 5 min., then add 2 c. vegetable or chicken stock (I used chicken), bring to boil, then simmer for 20 min. Add 2 c. half-and-half (or milk, I used half-and-half) and cook until vegetables are tender (didn't take that much longer). Check seasoning. For extra creaminess, purree 1 c. of chowder in blender and add back in to pot. Thin with stock or milk if chowder is too thick. Ladle soup into bowl, add mound of wild rice, and garnish with more chopped parsley and an optional drop of truffle oil.

This probably tastes great without the truffle oil, but I have to say I felt like the money for the oil was well-spent because that little whiff of truffles brings an added dimension to this chowder. We will certainly serve again this winter!