Celery Root Soup - Chef Michael Smith

Ingredients

• 1/4 cup (60 mL) of butter
• 2 large onions, chopped
• 1 head of garlic cloves, chopped
• 2 large celery roots, peeled and chopped
• 6 cups (1.5 L) of good quality chicken broth or water
• 3 or 4 sprigs of fresh thyme, leaves and tender stems chopped
• 1/2 teaspoon (2 mL) of salt