Ingredients
1 Spanish onion, roughly chopped
1 potato peeled and roughly chopped
2 tbsp. butter
2 celery roots, peeled and roughly chopped
10 cups tomato consommé
salt and pepper to taste
garnish
2 slices white bread,crusts, removed
1/4 cup crumbled blue cheese
1 tbsp. finely chopped chives
Preparation
Gently sauté the onion and potato in butter in a soup pot. After 5 minutes, add the celery root and consommé or stock. Bring to a boil Simmer for 40 minutes until celery root is very tender. Puree in a food processor or blender and then pass through a sieve. Return soup to pot and keep at a simmer. Season with salt and pepper to taste. Preheat oven to 275 and cut bread into 6 squares or triangles. Place pieces of bread on baking sheet and toast in oven till golden brown. Carefully place crumbled cheese on bread and return to oven until cheese is melted. Serve soup in warm bowls. Place one crouton in each soup Sprinkle with chives.
