Cream of Celery Root Soup

I love the taste of celery root—slightly sweet, milder than celery.  When I saw it on sale, I grabbed two roots without even thinking about how I would cook them (they also make a great salad).  I ended up making this simple soup, which has such a great flavor.  I’m constantly on the lookout for ways to get more broth into my diet and delicious soups like this make it very easy!  Serves 3-4.

Ingredients:

• 4 cups chicken bone broth
• 2 large celery roots, peeled and chopped into ½” cubes
• ½ yellow onion, chopped
• 2 garlic cloves, chopped
• 2 sprigs thyme (or about ½ tsp Dried Whole Leaf Thyme)
• 2 Tbsp grass-fed butter (optional)
• ½ cup dry white wine

1.    Combine chicken stock, celery root, onion, garlic and thyme in a large pot.  Bring to a boil and then reduce heat to a simmer.
2.    Simmer uncovered for 20-25 minutes, until celery root is soft when pierced with a knife.
3.    Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!).  Note:  if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.
4.    Stir in butter and wine.  Let simmer another 3-5 minutes.  Enjoy!