- prep time 1 min
- total time 1 min
- serves 4
A warm and hearty soup made with a mix of herbs, celery roots, and onions.
Michael Smith Chef Michael's Kitchen
¼ cup butter
2 large onions, chopped
1 heads garlic cloves, chopped
2 large celery roots, peeled and chopped
6 cup good quality chicken broth
3 or 4 sprigs of fresh thyme
½ tsp 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.