cream of celery root soup

Ingredients:

4 tbsp butter 

2 leeks, cleaned and chopped

2 celery stalks, chopped

1 large, or several smaller, celery roots (about 3 pounds) peeled and cubed 

2 garlic cloves, peeled and finely sliced

1 Yukon gold potato, peeled and diced

½ teaspoon kosher salt

Several grinds black pepper

¼ teaspoon dried thyme

1 small bay leaf

6 cups chicken broth

1 cup heavy cream

Garnish:

Crumbled bacon

Sauteed diced apple

Directions:

Melt the butter in a heavy bottom stock pot over medium-low heat. Add the celery and leeks with a pinch of kosher salt and sauté until wilted, about 7 minutes.

Add the celery root and sauté for 5 minutes. Add the potato and garlic and sauté for 5 minutes.

Add the salt, thyme and bay leaf. Stir. Add six cups of chicken broth, bring to a boil and lower the heat to medium-low. Simmer, stirring occasionally for 45 minutes.

Remove the bay leaf. With a hand blender carefully puree the soup. Stir in the heavy cream. And heat through.

Serves 8