Celeriac Quince Soup

• 1 tablespoon butter
• 1 tablespoon olive oil (you could skip butter and use 2 tbs olive oil if you like)
• 0.5 cups onion (diced)
• 3 cups celeriac (cut into chunks)
• 1 cup quince (cut into chunks)
• 1 bay leaf
• 5 cups water (or vegetable broth)
• salt
• pepper (white pepper if you do not want the specs:))
• 1 tablespoon pomegranate kernels (for garnish)
• celeriac leaves (for garnish)

1. Melt the butter and olive oil in a medium pan over medium heat. Add the onions and sautee till they are translucent.
2. Add celeriac and quince chunks, bay leaf, salt, pepper, and water (or broth). When the water boils, close the lid and let it simmer till the celeriac chunks are very tender.
3. Puree the soup using a hand blender (or use regular blender and puree in batches). Garnish with pomegranate kernels, celeriac leaves and drizzle some extra virgin olive oil.

butter, olive oil, onion, quince, bay leaf, water, salt, pepper, pomegranate, celeriac leaves

Taken from food52.com/recipes/16379-celeriac-quince-soup (may not work)