Celery Root Soup

This makes a large amount – 3 big containers worth.

2 Tablespoons olive oil
1 leek, chopped
1 small onion, chopped
3 stalks celery, chopped
6 oz dry white wine
3 lb celery root, chopped into chunks (or a little more because you will peel away a lot of the outside)
1 gallon chicken stock (I used 2 cans veg stock and the rest water)
13 oz heavy cream
salt and pepper – to taste

Make sure to thoroughly wash the leek – chop ends off and chop in half, then submerge in bowl of cold water – separate leaves to make sure there is no dirt. (Then chop.)

Heat oil in a very large pot and saute leek, onion and celery over low heat until soft.
Add white wine and reduce for 8-10 minutes.
Add celery root and stock and bring to a boil.
Lower heat and simmer for about 1 hour, or until celery root is very tender.
Remove from heat and puree the soup with a hand blender until smooth. (Or use a regular blender, very carefully.)
Put back on stove over medium heat.
Add heavy cream, salt and pepper to taste.
Cook for about 20 more minutes.
I like to serve with garlic croutons.

GARLIC CROUTONS
1 ½ round loaves of bread from bakery (unsliced)
1 stick salted butter (or use unsalted and add salt)
1 tablespoon onion powder
1 ½ teaspoon garlic powder or fresh garlic
Cut crust off bread and cut into small, uniform chunks. In large bowl, whisk butter, onion and garlic and then toss bread chunks in until coated. Spread out on a sheet pan and bake at 300 degrees until light golden and crunchy. (This took 1 hour in my oven – I stirred the croutons 2 or 3 times throughout.)