Jamie Kennedy'S Celery Root Soup With Blue Cheese Toasts

• 1 Spanish onion, roughly chopped
• 1 potato peeled and roughly chopped
• 2 tbsp. butter
• 2 celery roots, peeled and roughly chopped
• 10 cups tomato consomme
• salt and pepper to taste
• garnish
• 2 slices white bread,crusts, removed
• 1/4 cup crumbled blue cheese
• 1 tbsp. finely chopped chives

1. Gently saute the onion and potato in butter in a soup pot. After 5 minutes, add the celery root and consomme or stock. Bring to a boil
2. Simmer for 40 minutes until celery root is very tender. Puree in a food processor or blender and then pass through a sieve. Return soup to pot and keep at a simmer. Season with salt and pepper to taste.
3. Preheat oven to 275 and cut bread into 6 squares or triangles. Place pieces of bread on baking sheet and toast in oven till golden brown. Carefully place crumbled cheese on bread and return to oven until cheese is melted.
4. Serve soup in warm bowls. Place one crouton in each soup Sprinkle with chives.

onion, butter, celery roots, tomato consommue, salt, white bread, blue cheese, chives

Taken from www.epicurious.com/recipes/member/views/jamie-kennedys-celery-root-soup-with-blue-cheese-toasts-52492891 (may not work)