Last night I made a pureed soup using various root vegetables: potatoes, celery root, carrots and scallions. I really like the flavor of celery root in pureed soups. It’s not too assertive, but definitely has a presence. I much prefer it to celery. If this isn’t a vegetable you buy a lot, you should try it.
I browned the vegetables first in a little butter and water, which I think deepened the flavor and gave the soup a nice dark color. I served the soup with some grated cheddar and a dollop of sour cream, like a pureed baked potato in a bowl. This is one of my favorite kinds of soups to make, very warm and comforting, especially on a snowy day.