Philippe has a mad passion for celery root, so I'm hopeful for this soup.

Celery Root, Mushroom & Potato Soup

Celery root darkens quickly upon exposure to air, so don't peel it until the last minute, and put it in the stock immediately. The flavors of celery root and mushroom are highly complementary.

INGREDIENTS:

2 tablespoons unsalted butter

1 cup thinly sliced leeks, white and pale green part only

1/2 pound peeled celery root (celeriac), in 3/4-inch dice

1/2 pound white mushrooms, quartered or in sixths if large

1/2 pound Yukon Gold potatoes, peeled, in 3/4-inch dice

4 cups chicken or vegetable stock

Salt and freshly ground black pepper

Whisked creme fraiche for garnish

Thinly sliced chives for garnish

INSTRUCTIONS:

Melt the butter in a large saucepan over moderate heat. Add the leeks and saute until softened, 3 to 4 minutes. Add the celery root, mushrooms, potatoes and stock. Bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes.

Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Season with salt and pepper. Divide among warm bowls, garnishing each portion with a drizzle of creme fraiche (drizzle it directly from the whisk or from a squeeze bottle) and a sprinkle of chives.

Serves 4 to 6

PER SERVING: 115 calories, 5 g protein, 15 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 45 mg sodium, 2 g fiber.