3 tablespoons unsalted butter
2 pounds celery root (Celeriac), peeled and cut into 1-inch cubes
5 shallots, peeled and chopped
2 cloves garlic, minced
1 teaspoon sea salt
½ cup dry white wine
5 cups chicken broth
1 cup heavy (whipping) cream

In a heavy-bottomed stock pot, melt the butter over medium heat. Add the celery root, garlic and shallots, and stir until the shallots are translucent, about 2 minutes.

Sprinkle with salt. Add the white wine and begin scraping the bottom of the pot, loosening any brown bits, until most of the liquid has evaporated, about 5-7 minutes.

Add the chicken broth, reduce the heat to medium-low, cover and simmer until the celery root is fork tender,
15-20 minutes.

Purée until smooth with an immersion blender or in batches in a standard blender. Return to a clean pot, stir in the cream and simmer gently until the soup reaches a creamy consistency, about 5 minutes. Taste for salt.

For an exceptionally silky soup, strain through a fine wire strainer, return again to a clean pot, and gently reheat again to just a simmer.

Photo CC BY SA 2.0 Ewan Munro.