Dividend Soup

• 1 1/2 pounds celery root, trimmed, peeled and cut in1/2-inch cubes (3 cups)
• 1 tablespoon water
• 1 3/4 to 2 3/4 cups liquid reserved from puree for pumpkin-squash
• 1 cup chicken broth, or as much as is needed to bring liquid to 2 3/4 cups total
• 1/2 cup heavy cream
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste
• Freshly grated nutmeg, optional

1. Place celery root and water in a 4-cup measure.
2. Cover tightly with microwavable plastic wrap.
3. Cook in a 650- to 700-watt oven at 100 percent power for 14 minutes.
4. Prick plastic to release steam.
5. Remove from oven.
6. Uncover.
7. Puree the celery root in a food processor.
8. Scrape into a medium saucepan.
9. Whisk in pumpkin or squash liquid, and chicken broth if needed, cream, salt and pepper.
10. Place over medium heat on stove and cook until heated through.
11. Sprinkle nutmeg over each serving, if desired.

celery root, water, liquid reserved from puree for, chicken broth, heavy cream, kosher salt, freshly ground black pepper, nutmeg

Taken from cooking.nytimes.com/recipes/1400 (may not work)