Two-Colour Celery Soup

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Preparation time:
Cooking time:
Yield: 12

In a large pot, soften the onions in the butter over medium heat. Add the celery root and continue cooking for 1 minute while stirring. Add the potatoes and broth. Season with salt and pepper. Bring to a boil. Cover and simmer gently until the vegetables are tender, about 20 minutes.
Purée in a blender until smooth. Strain. Add the cream. Adjust the seasoning.

In a large pot, soften the onion and garlic in the butter over medium heat. Add the celery and continue cooking for 1 minute while stirring. Add the potatoes and broth. Season with salt and pepper. Bring to a boil. Cover and simmer gently until the vegetables are tender, about 20 minutes. Add the spinach and cook for 1 more minute.
Purée in a blender until smooth. Strain. Add the cream. Adjust the seasoning.

In a skillet, soften the shallot in the oil. Add the beets and cook 1 more minute. Season with salt and pepper.
Transfer the cream of celery root to a pitcher and the cream of celery to another pitcher. Simultaneously pour both into shallow soup bowls, making a two-colour soup.

Pour the cream of celery root into shallow bowls. Using a measuring cup, pour about 45 ml (3 teaspoons) of the cream of celery into the centre of each bowl, forming a rectangle about 2.5 cm (1 inch) wide and 7.5 cm (3 inches) long.
Using the tip of a knife, shape the cream of celery into a Christmas tree. Decorate with beets and chives.