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All of the odd looking members of the root vegetable family are apt candidates for the soup pot. Their earthy taste and soothing, rich texture are played to good advantage in this pale, golden hued potage. In addition to those listed below, consider parsley root, rutabaga, turnips, sweet potatoes and winter squash.

The Recipe:

Ingredients:

¼ cup unsalted butter
1 small leek, cleaned, thinly sliced
1 pound celery root, peeled, thinly sliced
¼ pound carrots, peeled, thinly sliced
1 small baking potato, peeled, thinly sliced
1 rib celery, thinly sliced
4 cups chicken stock or broth
1 cup whipping cream
Salt, freshly ground pepper, cayenne pepper to taste
Freshly ground nutmeg to taste
¼ cup sour cream for garnish
Shredded lime rind, for garnish, optional

Melt two tablespoons of unsalted butter in a large saucepan. Add the leek and cook gently until soft, about 5 minutes. Add the celery root, carrots, potato and celery. Cook until the carrots begin to soften, about 10 minutes.

Add the stock, heat to a boil. Cover the pot and reduce the heat and simmer until the vegetables are thoroughly softened, about 20 minutes. Strain the solids from the liquid, reserving the broth. Puree the solids in a blender.

Combine the puree with the reserved liquid and return to the pot. Add the remaining 2 tablespoons of butter, the whipping cream, salt, pepper, cayenne pepper and the nutmeg. Heat slowly until the soup is just below the boil. Remove from the heat and adjust the seasoning. Serve hot, drizzled with sour cream. Garnish with lime rind if needed.

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