1 1/2 chicken breast, cooked
4 cups chicken stock
2 cups celery root, cubed small
6 cups leek, cut very thin
2 tsp olive oil
Sea salt, cayenne pepper to taste
- Slowly sauté leek in olive oil.
- Add the celery root.
- Season with sea salt and cayenne pepper.
- Add stock, 4 cup of water and simmer until vegetable are tender.
- Add cubed chicken breast.
- Serve very hot.