Celery Root Soup

Sonoma Modern American
From Executive Chef Tim Groody

Celery Root Soup

Serves 4


½ # celery root chopped

½ onion sliced

5 cloves garlic

1 bay leaf

3 T olive oil

¼ cup white wine

2 cups vegetable stock

1 - 2 cups water

½ cup cream

In a non-reactive pot heat oil, bay leaf, celery root, onion and garlic.  Cook over low - medium heat until soft.   Add wine and cook bring to a boil.  Add stock.  Bring to a boil and simmer until vegetables are soft.  Puree in blender, food processor or with hand held blender.  Strain through a mesh strainer.  Return to the stove.  Add cream, salt and pepper.  Adjust the consistency with a little more cream or water.  Heat, but do not boil.  At this point you can cool the soup and refrigerate for several days.  Reheat slowly.  Serve with chopped seafood, chopped vegetables or your favorite meats.  Garnish with fried celery root.  Enjoy!!!!!