Creamy Celery Root Soup with Pistachios

• 2 large celery roots (a.k.a. celeraic), peeled and cut into 1/2 inch cubes
• 4 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 medium yellow onions, finely chopped
• 2 large cloves garlic, finely chopped
• 7 cups low-sodium chicken or vegetable stock, preferably organic
• 1 cup white wine
• 1 cup heavy cream, plus more to garnish
• 1/4 cup pistachios, roughly chopped

1. Preheat oven to 375F.
2. Toss celery root with half the olive oil, salt and pepper in a large bowl until completely coated, then arrange in an even layer on a large baking sheet.
3. Roast for 45 minutes to an hour, or until completely soft golden-brown and caramelized.
4. Heat the other 2 tablespoons of olive oil in a large pot, then saute the onions and garlic until translucent and just starting to color, 8-10 minutes.
5. Add the roasted celeraic, stir well to combine and cook for another 10 minutes.
6. Add the stock and wine to the pot, bring to a boil then simmer for 20 minutes.
7. Remove from heat and allow to cool completely, then transfer to a blender and puree in batches, (or use an immersion-blender).
8. Return soup to pot over low heat and stir in cream until soup is warmed through.
9. Divide into bowls and garnish with a scant splash of cream and sprinkle of chopped pistachios

celery roots, extra virgin olive oil, kosher salt, yellow onions, garlic, chicken, white wine, heavy cream, pistachios

Taken from www.foodrepublic.com/recipes/creamy-celery-root-soup-with-pistachios/ (may not work)