"Double Celery" Soup

(from Stearns Farm Newsletter, October 13 2008)

There's plenty of celery flavor in this rich-tasting soup, but it isn't overwhelming.  Serve in small bowls as a first course.  Adapted from Bon Appetit.

1/4 cup (1/2 stick) butter

1 cup chopped celery

1/2 cup coarsely chopped shallots (about 3)

2 lbs celeriac, peeled, cut in 1/2" cubes (about 5 1/2 cups)

1 large russet potato, peeled, cut into 1" pieces

5 cups low-salt chicken or vegetable broth

1/4 cup whipping cream

1 1/2 tsp chopped fresh thyme, plus more for garnish

Melt butter in a large saucepan over medium heat.  Add celery, lower heat, and cook, covered, until softened - about 3 minutes.  Add shallots and saute, uncovered, about 3 minutes.  Stir in celeriac and potato, then add broth and 1 1/2 teaspoons of thyme.  Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until vegetables are very tender - up to 40 minutes.  Cool slightly.  Working in batches, if necessary, transfer vegetables to a blender or food processor and process to a smooth puree.  Soup can be prepared 2 days ahead up to this point and stored, covered, in the refrigerator.  When ready to serve, stir cream into soup and bring slowly to a simmer.  Season to taste with salt and pepper.  Just before serving, sprinkle with additional thyme leaves.  Serves 4-6.