Sunday Night Soups: Perla Meyers' Celeriac Soup Of '73 Recipe

• 3 tbs butter
• 2 large onions, sliced
• 3 medium potatoes, peeled and cubed.
• 4 smallish or 2 large celery roots aka celeriac peeled and cubed
• 2 parsnips, peeled and cubed
• Salt and pepper
• 8 cups chicken stock (you should use the real stuff here)
• 1 large bouquet garni
• 1 cup heavy cream

1. Melt butter in large casserole. Soften onions, without browning, for 5 minutes.
2. Add celeriac, potatoes and parsnips, season with salt and pepper, and cover with chicken stock. Add bouquet garni. Bring to boil, and simmer for 45 minutes, or until all vegetables are tender.
3. Allow soup to cool, and puree with blender or food mill.
4. Thin the soup with cream (That's what Perla says - it was the 70s, after all.) Reheat, and garnish with finely chopped parsley.

butter, onions, potatoes, smallish, parsnips, salt, chicken, bouquet garni, heavy cream

Taken from www.seriouseats.com/recipes/2007/12/sunday-night-soups-perla-meyers-celeriac-soup.html (may not work)