1 tbsp butter
1 onion, chopped
2 cloves garlic, chopped
6 cups celery root, peeled and diced
3 cups chicken or vegetable broth, no salt added
1 cup milk
Salt and freshly ground pepper
12 slices of baguette
4 oz Canadian Aged Cheddar, grated
1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned. Set half the onions aside.
2. Add garlic and celeriac to saucepan and cook for 2 minutes. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.
3. Puree using a hand or upright blender. Preheat oven to broil. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted. Pour soup into bowls and add bread slices, top with reserved onions and serve.
Serves 6
Nutritional information available at Dairy Goodness.