Ingredients
Mirepoix
1 small celery root, peeled and diced or half a large one
2 cups vegetable stock
2 cups water
1/4 cup cream
Chives for garnish
Salt and pepper for seasoning
Method
Sauté mirepoix in 2 tbsp olive oil. Peel and dice 1 small celery root or half a large one and add to mix. Cook over medium until root turns golden. Add 2 cups each vegetable stock and water and simmer until root is soft; 30-40 minutes. Purée until smooth and season with salt and pepper. Add about 1/4 cup cream, heat, and serve garnished with chives.