Recipe: Celery Root Soup

CELERY ROOT SOUP

3 tablespoons unsalted butter
2 large celeriac peeled and cubed
6 stalks celery chopped
1 medium onion chopped
5 cups water
5 cups chicken broth
2 medium baking potatoes peeled and cubed
1 medium bay leaf
1/4 cup parsley finely chopped
1 cup half and half
salt and pepper to taste
TO SERVE:
chives for garnish
croutons (optional)

Melt butter in soup pot; add celeriac, celery and onion. Cook, stirring until vegetables are very soft, 10 minutes.

Add water, chicken broth, potatoes, bay leaf and parsley. Bring to a boil and reduce heat, simmer for 45 minutes, partially covered. Remove from heat and let cool a little.

Puree soup in blender. Return soup to the soup pot.

Stir in half and half and season with salt and pepper.

TO SERVE:
Reheat before serving but do not boil. Garnish each bowl with chives and croutons.

Servings: 8