Celery Root Soup

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

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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


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