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1 Garlic Clove, chopped
1 Tbsp Ghee
2 cups Chicken Broth
A couple Sage Leaves
Celeriac, peeled and chopped into ½” cubes
Pepper
Sea Salt
½ Yellow onion, chopped
½ cup dry White Wine
Combine chicken stock, celery root, onion, garlic and sage in a large pot. Bring to a boil; then reduce heat to a simmer.
Simmer uncovered for 20-25 minutes, until celery root is soft when pierced with a knife.
Purée soup in batches using an immersion or regular blender.
Stir in ghee and wine. Simmer for another 3-5 minutes. Season with sea salt and pepper; and serve.
