winter cream of celery soup

This was perfect for Christmas dinner and acts as a perfect winter soup! Coming across celery root is easier this time of year. The garnish with cognac and cream adds just the right flavor and a nice look... I'd also recommend the pimentos and parsley leaf for show, especially for the holidays.  Everyone enjoyed it. And... the best thing about soup, there are always plenty of leftovers for lunch! Toast a piece of bread and you're set. I took the bowl outside to show off the "mass amounts" of snow Knoxville was hit with!

CREAM OF CELERIAC SOUP (Cream of Celery)

1 large or 2 medium celery root, about 1 pound, peeled and cut into large dice

4-5 stalks celery, cleaned and rinsed and cut into 1" pieces (including any leaves)

1 large russet potato, peeled and cut into large dice

1 medium onion, peeled and cut into fine dice

6-8 cups chicken stock (more if necessary)

1 bouquet garni (bay leaf, sprig of thyme, 6-8 peppercorns tied in cheesecloth)

1 cup heavy cream

sea salt and pepper to taste

Garnish:  3 T. heavy cream, 1 T. cognac (blended together); drizzle over soup before serving

Combine celeriac, potato, celery, onion, stock and bouquet garni in large pot and bring to a simmer.  Cook for 40-50 minutes or until vegetables are extremely tender. Remove from heat, take out bouquet garni and discard. Let cool for about 20 minutes and puree vegetables and liquid in batches in blender or food processor on high speed; then pass through a sieve to remove any stringy pieces. Return to pot and add heavy cream; reheat gently and season to taste with salt and pepper