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Posted By Michele On November 21, 2009 @ 2:15 pm In Soup,Vegetables | No Comments
Adapted from Bon Appetit
1/2 stick butter
1 cup chopped celery
3 large shallots, chopped
2 lb. celeriac, peeled and cubed
6-8 cups chicken stock
salt and pepper, to taste
1/4 – 1/2 cup heavy cream, optional
minced thyme, for garnish
garlic croutons, for garnish
Heat a large saucepan over medium high heat and melt butter. Add celery and shallots and cook until slightly softened. Add celeriac and stock (less for thicker soup, more for thinner soup) and bring to a boil. Cover, reduce heat, and simmer until vegetables are soft. Puree soup and season with salt and pepper to taste. Add cream if you desire a richer soup. Garnish with minced thyme and croutons.
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