We serve this comforting soup at the restaurant on occasion as an amuse-bouche. If you find the soup a bit thick for your taste, you can always thin it out with some extra vegetable stock.
- 2 tablespoons unsalted butter
- 4 cups peeled and diced celery root
- 1 small onion, diced
- 6 cloves garlic, chopped
- 1 1/4 cups dry white wine
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 1/2 cups Vegetable Stock
- Salt and freshly ground white pepper
Heat the butter in a large saucepan over medium-high heat. Add the celery root, onion, and garlic and stir to sweat, about 5 minutes; you don't want the vegetables to develop any color. Add the wine and bay leaf and bring the mixture to a simmer. Reduce the mixture until the liquid has almost evaporated, about 10 minutes. Discard the bay leaf and add the cream, milk, and 2 cups of the stock. Return the soup to a simmer and let it reduce and thicken, about 8 minutes.
Carefully transfer the soup to a blender. With one towel-wrapped hand firmly held over the lid, blend the soup until it has completely liquefied. If the soup is too thick, thin it out, 1 tablespoon at a time, with the remaining 1/2 cup stock. Season with salt and pepper to taste. Strain the soup through a fine-mesh sieve.
Pour the soup into small cups and serve warm.
Print this recipe