Celery Root Soup

This soup is light and creamy and freezes well if you want to make big batches.

Ingredients

1 onion, sliced thinly

4 cloves garlic, minced

1 tsp thyme, fresh or dried

1 cup white wine

5 celery root, peeled and cut into large chunks

4 cups water

2 cups chicken or vegetable stock (or use 6 cups total water)

1/2 cup heavy cream

10 sage leaves

4 tbsp butter

In a soup pot, heat a glug of olive or neutral oil over medium heat
Add the onion, garlic, and thyme with a big pinch of salt and sweat until soft
Add the white wine and cook until reduced by half
Add the celery root water and stock then bring to a boil, reduce to a simmer and cook until the celery root is soft
Blend the soup until very smooth and creamy
Add the cream, taste and adjust the seasoning as desired
In a small frying pan, heat the butter until foamy and fry the sage leaves until crispy
Remove from the butter and let drain on a paper towel lined plate
Serve the soup with a swirl of the browned sage infused butter and a couple of crispy sage leaves

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