¼ cup butter

2 large onions, chopped

1 head garlic cloves, chopped

2 large celery roots, peeled and chopped

6 cups good quality chicken broth

3 or 4 sprigs of fresh thyme

½ teaspoon salt


1. In a medium saucepan, melt the butter over medium heat. Toss in the onions and garlic and sauté until golden and delicious, a few minutes. Add the celery root, chicken broth, thyme and salt. Bring the works to a slow patient simmer than continue cooking until the celery root is tender, about 20 minutes. Puree smooth with an immersion blender. For an extra velvety texture, strain through a fine mesh strainer. Reserve as needed and reheat before serving. Ladle into bowls and share.

See more: Appetizer, Christmas, Easy, Herbs

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