Celery Root Soup

 from Chef Ryan Scott (KGO radio)
via Judy Gray
serves 6 – 8

1 large celery root, chopped in small pieces, approx. 3 cups

1 cup onions, diced

2 cloves garlic, minced

2 tablespoons butter

5 cups chicken broth

1 cup whole milk or half-and-half

1 – 2 tablespoons cream

2 tablespoons sherry vinegar

Salt and pepper to taste

In a soup pot over medium-low heat, sauté butter, onions and garlic together for about 5 minutes. Add celery root and sauté 5 – 8 minutes more, until celery root is tender.

Add broth and turn heat up slightly. Bring to a boil then turn heat down and simmer for 15 minutes.

Remove from heat to cool. Once cool, purée soup in a blender or using an immersion blender.

Reheat in soup pot and add vinegar, milk, cream, salt and pepper to taste.

This is a very easy soup to make and the vinegar adds a nice zing to the flavor.