Purée of Celery Root Soup
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INGREDIENTS 1/4 cup butter 1 large onion, sliced 3 large celery root bulbs, peeled, cubed 7-1/2 cups chicken stock Melt butter in heavy, large Dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add celery root and sauté 5 minutes. Add 7 cups stock. Bring to a boil. Reduce heat to medium-low and simmer until the celery root is very tender, about 50 minutes. Purée soup in blender in batches. Return to the Dutch oven. Stir in enough remaining chicken stock to thin to the desired consistency. Season the soup to taste with salt and pepper. Can be prepared a day ahead. Cover and refrigerate. Bring the soup to a simmer, thinning with more stock if necessary before serving.