Makes 6 servings

Ingredients:
I large celeriac, about 1 pound, peeled with a sharp paring knife and coarsely chopped
1 medium-size waxy potato, coarsely chopped
1 medium onion, finely chopped
6 cups chicken or vegetable broth, milk, or water
1 bouquet garni (recipe below)
¾ cup heavy cream
small croutons (recipe below)
herb butter (recipe below)

Directions:
1. Combine the celeriac, potato, onion, broth and bouquet garni in a 4-quart pot. Bring to a slow simmer and cover the pot. Simmer for 30 minutes, until the potato and celeriac are easy to crush against the sides of the pot with a spoon.
2. Strain the soup through a food mill or puree it in the blender or food processor and strain it through a regular kitchen strainer.
3. Add the heavy cream. If you want the soup a finer texture, strain again through a fine- mesh strainer. Season with salt and pepper and serve with croutons and herb butter.
4. Celeriac soup is delicious cold, but you may want to thin it slightly – it thickens as it chills.

Herb Butter

1. Combine 2 tablespoons chopped parsley (or other herb) with 1 stick of unsalted butter by hand with a wooden spoon, in an electric mixer using the paddle, or a food processor.
2. Place the butter along 1 side of 1 foot of wax paper. Using a rubber spatula to shape the butter into a cylinder about 6 inches long, then roll the wax paper.
3. Twist the wax paper in opposing directions until the butter comes together in a tight cylinder. You can keep butter like this for up to 2 weeks in the refrigerator. If you want to freeze it, wrap it, wax paper and all, with aluminum foil.

Small Croutons

1. Cut 4 slices of bread of choice into ½-inch cubes. Melt a stick of unsalted butter, or warm ½ cup olive oil in a wide saucepan over medium heat. Toss the bread cubes in the butter or olive oil until crisp and golden brown.
2. Or, you can bake them in a 375 degree oven on a baking sheet until golden brown, about 10 minutes. Check once to shake around, making sure they are cooking evenly. Drain on paper towels.

Bouquet Garni
For fresh: Tie together with a string – 10 fresh thyme sprigs, 1 large bunch parsley, and 1 bay leaf.
For dried: Add to a cheesecloth packet – 2 teaspoons dried thyme leaves, 1 bunch parsley, including stems, coarsely chopped, and 1 bay leaf.