Celery Root: Ugly On The Outside, But Tasty On The Inside

Yield: 4 servings
Butter	2 TBS
Celery root, 1 Lb, trimmed, 1 inch dice	2 each
Potato, large dice	1 each
Onions, medium, chopped	2 each
Celery, chopped	1 C
Leek, chopped, white part only	1 each
Salt and freshly ground black pepper	as needed
Garlic cloves, minced	2 each
Thyme, fresh	1 tsp
Dry vermouth or dry white wine	1/2 C
Bay leaf	1 each
Chicken or vegetable stock	5 C
Extra virgin olive oil	1/4 C
Celery leaves, fresh	as needed
Lemon juice	as needed
Olive oil	as needed
Umbrian truffles, black, shaved	as needed
Instructions: 1. Melt butter in a heavy, large saucepan over medium heat. Add celery root, potato, onions, celery and leek. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. 2. Add garlic and thyme to pot and stir 1 minute. Add vermouth and bay leaf to pot, then increase heat to boil until most of the liquid evaporates, about 8 minutes. 3. Add stock to pot and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Remove bay leaf and let soup cool somewhat, then puree soup in a blender in batches until smooth. 4. Return soup to saucepan. Blend in olive oil and reheat upon service. Ladle soup into bowls. Garnish with extra virgin olive oil, celery leaves tossed in lemon juice and olive oil and thinly shaved truffles.