CREAM OF CELERY ROOT

• 3 tablespoons butter

• 1 1/2 cups celery root, scrubbed, peeled, and diced

PLUS

• ¾ cup julienne celery root

• 1/2 cup diced onion

• 2 tablespoons leeks, diced

• JA teaspoon garlic powder

• 1/2 teaspoon dry mustard

• 1/2-teaspoon sugar

• 2 cups vegetable broth

• 1-cup milk

• 1-teaspoon salt

• 1/2-teaspoon white pepper

• Paprika and minced fresh parsley for garnish

Sauté 3/4 cup julienne celery root in 1-tablespoon butter just until tender - set aside. In 2-quart saucepan sauté remaining celery root onion, leeks, and garlic in 2 teaspoons butter for 5 minutes. Sprinkle in dry mustard and sugar. Cook for 5 minutes stirring occasionally. Add broth, cover, and bring to a boil. Simmer until celery root is tender (about 15-20 minutes). Puree in food processor or blender, in batches. Add milk, salt, and pepper; reheat. Serve garnished with sautéed celery root, paprika, and minced parsley. This soup may also be served chilled. Serves 6.