2 leeks, cleaned, trimmed and chopped (both white and green)                                  1 TB flour

1 onion, peeled and chopped                                                                                        1 cup chicken or vegetable stock or water

3 stalks celery, trimmed, chopped                                                                                 3 sprigs parsley

1 lb. whole celeriac, cleaned, peeld and chopped in 1.2-in. cubes                                 bay leaf

1/2lb parsnips, peeled, chopped into 1/2-in. cubes                                                       1/2 tsp thyme

3 Tb butter                                                                                                                     salt and pepper to taste

Combine leeks, onion, and celery.  Melt butter and add leek mixture, sauteeing until golden, but not browned.  Mix in flour and cook for 2 minutes, then add celeriac, parsnips, stock or water, parsley, bay leaf, thyme and 1/2 tsp salt.

Stir, cover and cook over medium -low heat, stirring frequently, for 10-15 mintues, or until vegetables are tender.

Season with salt and pepper.  Remove parsley and bay leaf before serving.  Serves 6