preparation

12 servings
Serving size: 1 cup
Preparation time: 10 minutes
Cooking time: 55 minutes

1. Trim the base of the celery root with a knife and then peel the skin with a vegetable peeler. Rinse the celery root and slice it into 1/4-inch slices.
2. Heat the oil in a large saucepan over medium heat, add the onion, and sauté for 5 minutes. Add the celery root and chicken broth. Bring to a boil, cover, and simmer for 5 minutes. Add in the potatoes and salt and pepper. Cover and simmer for 25 minutes until the vegetables are very soft.
3. Puree the vegetables with the liquid in batches in a food processor. Return to the saucepan and heat over medium heat. Gradually add the milk and heat, but do not boil. Readjust seasonings if necessary and serve.