Puree of Celery Root Soup

• 1/4 cup olive oil
• 1 small leek, white part only, coarsely chopped
• 1/2 medium onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, thinly sliced
• 2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
• 3 cups no-salt-added chicken stock or broth
• 4 to 7 tablespoons skim milk
• Salt and freshly ground black pepper
• 2 tablespoons sliced chervil or tarragon

1. In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic.
2. Saute until softened but not browned, about 4 minutes.
3. Add celery root and stock, and bring to a boil.
4. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
5. Using a blender and working in batches, puree soup until smooth.
6. Add remaining 1 tablespoon oil and milk as needed to enrich soup.
7. Season with salt and pepper to taste.
8. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving.
9. Reheat gently just until steaming.
10. To serve, divide soup among four bowls.
11. Garnish with chervil or tarragon, and serve hot.

olive oil, only, onion, celery, garlic, celery root, nosalt, milk, salt, chervil

Taken from cooking.nytimes.com/recipes/1902 (may not work)