Creamy Celery Root And Sweet Onion Soup

• 1 tablespoon unsalted butter
• 4 cups peeled and cubed celery root (1 pound)
• 3 cups vertically sliced sweet onion (1 pound)
• 2 tablespoons fresh thyme leaves
• 8 cloves garlic, peeled, trimmed, halved, and germ removed
• 4 cups unsalted chicken stock
• 2 cups water
• 1/2 teaspoon kosher salt
• 1 (2-inch) strip lemon rind
• 1 (1-ounce) slice, cubed French bread, stale or oven-dried
• 1/4 cup buttermilk
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons minced fresh chives

1. Melt butter in a Dutch oven over medium-low heat. Add celery root, onion, thyme, and garlic. Cover and cook 25 minutes, stirring occasionally.
2. Add stock, water, salt, and rind. Bring to a simmer; cover and cook at low 20 minutes or until very tender. Discard rind.
3. Add bread. Stir with a wooden spoon, scraping bottom of pan.
4. Pour half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Drape a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat with remaining soup. Return pureed soup to pan.
5. Stir in buttermilk; heat over medium-high heat until very hot (do not boil). Top soup with creme fraiche and chives.
6. Variation: Creamy Garlic Soup: Sub 4 cups garlic cloves for celery root (omit the 8 cloves). Decrease onion to 2 cups; add 1 cup cubed peeled potato. Increase salt to 3/4 teaspoon. Add 1 1/2 tablespoons sherry at end; omit creme fraiche and chives. Top with a mixture of 1/3 cup toasted breadcrumbs, 2 tablespoons grated pecorino Romano, 1 tablespoon parsley, and 2 teaspoons lemon rind. Serves 12 (serving size: about 3/4 cup soup and about 2 teaspoons topping) CALORIES 105; FAT 8g (sat 1g); SODIUM 219mg
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unsalted butter, celery root, sweet onion, thyme, garlic, water, kosher salt, lemon rind, bread, buttermilk, crueme fraueeche, fresh chives

Taken from www.myrecipes.com/recipe/creamy-celery-root-onion-soup (may not work)