Celery Root Soup

• 2 Tablespoons Unsalted Butter
• 4 cups Celery Root, Peeled And Diced
• 1 whole Yellow Onion, Diced
• 6 cloves Garlic, Chopped
• 1-1/4 cup Dry White Wine
• 1 leaf Bay
• 1 cup Heavy Cream
• 1/2 cups Whole Milk
• 2-1/2 cups Vegetable Stock
• Salt And Pepper
• Crispy Pancetta, For Garnish
• Green Onion Slices, For Garnish
• Small Crostini, For Garnish

1. Heat butter in a large saucepan over medium-high heat. Add the celery root, onion, and garlic and stir to sweat, about 5 minutes. Add the wine and bay leaf and bring mixture to simmer. Reduce the mixture until the liquid has almost evaporated, about 10 minutes. Discard bay leaf and add the cream, milk, and 2 cups of the stock. Return the soup to a simmer and let it reduce and thicken, about 8 minutes.
2. Carefully transfer the soup to a blender (if you have an immersion blender, that works too) and blend soup until it has completely liquefied. If the soup is too thick, thin it out, 1 tablespoon at a time with the remaining 1/2 cup of stock. Season with salt and pepper.
3. Strain soup through a fine-mesh sieve. Pour soup into small cups or bowls. Garnish with crispy pancetta, green onion slices, and small crostini. Serve warm.

butter, celery, yellow onion, garlic, white wine, heavy cream, milk, vegetable stock, salt, green onion, crostini

Taken from tastykitchen.com/recipes/soups/celery-root-soup/ (may not work)