Celery Root Soup

This is great garnished with your favorite pesto or some truffle butter if you are feeling spendy and celebratory!

1 Tbs. butter or olive oil
½ onion, peeled and sliced
1 leek sliced and washed well
2-3 cloves of garlic peeled and sliced
2 C peeled and diced celery root kept in acidulated water until ready to use
3/4 -1 tsp, salt
1/4 -1/2 tsp. Fresh ground pepper
¼ C dry white wine
3-4 C chicken or vegetable stock
1 C diced potatoes

Melt the butter and sweat the onions and leeks for a bout 6-8 minutes. Add the garlic and continue cooking until tender but not browning. Use low heat. Add the wine and cook until it is almost dry. Add remaining ingredients and simmer until all the vegetables are tender. Add additional stock or water if it reduces too much. You can cook covered as well.  Blend until smooth adding ½ C cream as you blend.