1 small onion, chopped
1 small carrot, chopped
1 large celeriac, peeled, cubed
1 tablespoon ghee, clarified butter, or coconut oil
1 bay leaf
3 cups chicken or vegetable broth
1 teaspoon apple cider vinegar
¼ cup heavy cream
Sea salt and white pepper to taste
- Heat butter over medium heat in a large sauce pan. Add the onion, carrot, and celeriac and sauté for about 10 minutes, stirring occasionally, until vegetables are softened.
- Add the bay leaf, broth, and vinegar. Bring to a boil, reduce heat to low, partially cover, and simmer until vegetables are tender, about 15-20 minutes.
- Remove the bay leaf, season with salt and pepper and puree using an immersion blender until smooth. Blend in the cream, taste and adjust seasonings. Serves 4