Cream of celeriac, leeks and Aceto Balsamico Tradizionale di Modena Dop Extravecchio 25 anni - TONDO

Ingredients: 
500 grams celeriac
500 grams potatoes
1 chopped shallot
½ leek
Extra virgin olive oil
1.2 litres of water
Salt
Pepper
Aceto Balsamico Tradizionale di Modena Dop Extravecchio 25 anni - TONDO

Peel and dice the celeriac and potatoes.
Heat a little oil over a low flame in a saucepan and stew the shallot and leek, add the celeriac and let it brown for 2-3 minutes, then add the potatoes.
Season with salt and pepper and leave to cook for a couple of minutes before pouring in the water, just enough to cover everything up to 3 fingers high. Cover the saucepan and increase the heat to medium.
Leave the soup to cook for about 15-20 minutes, until the celeriac and potatoes are tender and flake easily when mashed with a ladle. By this time the water should have reduced to barely cover the vegetables.
Blend with the blender until creamy. Season with salt and pepper if necessary.
Serve hot with croutons, parmesan shavings and Aceto Balsamico Tradizionale di Modena Dop Extravecchio 25 anni - TONDO.