Ingredients
5 tblsp. olive oil
1 large yellow onion, thinly sliced
1 shallot, thinly sliced
6-8 cloves garlic, thinly sliced
2 large leeks, white and light green parts, halved and sliced
2 celery stalks, sliced
6 c. celery root, cut into 1" cubes
5 c. vegetable stock
Freshly ground pepper
Optional sauce
1/3 c. pure maple syrup
1 tsp. brandy
Preparation
In a large stockpot, heat oil over medium heat. Add onion and shallot. Cook until soft, about 10 minutes. Add garlic, leek and celery. Season with salt and cook until vegetables are soft, about 8 minutes. Add celery root and vegetable stock, and bring to a simmer. Cover, and cook until celery root is tender, about 30 minutes.
While still hot, puree soup in batches until completely smooth. Season with salt and pepper. Combine syrup and brandy and drizzle over hot soup before serving. Or add a pinch of onion crisps!
