Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 large onion, diced
• 4 shallots, sliced
• 1 cup dry white wine
• 4 cups chicken stock, divided use
• 3 cups heavy cream
• 1 large or 2 small celeriac roots
• salt and ground white pepper, to taste

Directions

1. Put oil in a large pot over medium-high heat and saute onion and shallots until translucent, 5 to 7 minutes. Add white wine and reduce until almost dry. Add 2 cups of the chicken stock and reduce until almost dry. Add the cream and simmer slowly until reduced by about 1/5, approximately 10 minutes. Strain and reserve the liquid.

2. Thoroughly peel the celeriac roots, cutting off any fibrous parts. Cut into 1/2 inch cubes. Add the cubes and the remaining 2 cups of chicken stock to the reserved cream base and simmer until the celeriac is tender, about 15 to 20 minutes.

3. In batches, pour into a blender and puree. Add salt and white pepper, if needed.

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