2 onions, chopped

1/4 cup (60 ml) butter

8 cups (2 litres) peeled and cubed celery root

4 cups (1 litre) peeled and cubed potatoes

10 cups (2.5 litres) chicken broth

3/4 cup (180 ml) 35% cream

Salt and pepper

In a large pot, soften the onions in the butter over medium heat. Add the celery root and continue cooking for 1 minute while stirring. Add the potatoes and broth. Season with salt and pepper. Bring to a boil. Cover and simmer gently until the vegetables are tender, about 20 minutes.

Purée in a blender until smooth. Strain. Add the cream. Adjust the seasoning.

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