2 tablespoons butter
1 small onion, chopped
1 clove garlic
1 bay leaf
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons all purpose flour
4 cups chicken broth
2 cups chopped, peeled celery root
2 cups chopped, peeled carrots
1 teaspoon red wine vinegar (approx)
1 cup 35% whipping cream

Preparation Instructions:

Melt butter in a deep saucepan or Dutch oven set over medium heat. Add onion, garlic, bay leaf, thyme, salt, and pepper. Cover partially and cook, stirring occasionally, for 10 minutes. Sprinkle flour evenly over onion mixture and cook, stirring constantly, for 2 minutes without browning. Add 1 cup broth and stir until flour is completely incorporated. Add remaining broth. Add vegetables and bring mixture to a boil. Cover and cook for 20 minutes or until vegetables are very tender. Discard bay leaf. Puree soup in batches and strain through a fine sieve. Stir in vinegar and cream. Heat without boiling. Taste and adjust salt, pepper and add a little more vinegar if necessary. Makes 8 small servings.

Per serving: 193 calories; 15 g fat; 12 g carbohydrates; 5 g protein; 2 g fibre; 593 mg sodium.