- 3 tablespoon butter
- 3 cloves garlic, chopped
- 1 large yellow onion, diced
- 2 heads cauliflower, broken into chunks
- 1 celery root, peeled and diced
- 4 cups stock, chicken or vegetable
- Dry white wine, if desired
- 1 cup heavy cream
- Salt and pepper to taste
- New York Cheese and chives (or parsley) for garnish
Melt butter in large stockpot. Add garlic and onion, cooking on low and stirring until soft. Add stock, cauliflower, celery root, and salt to taste. Simmer, covered, until vegetables are tender, adding more stock or dry white wine, as needed. Using a hand-held blender, process soup until smooth. And cream and gently heat through. Garnish with shavings of hard cheese or crumbles of softer cheeses, and snipped chives or parsley.
