ingredients
- 1 cup lower sodium chicken broth
- 3 cups heavy cream
- 6 ounces salt pork
- 1⁄2 teaspoon pepper, divided
- 1 teaspoon salt
- 2 medium onions, chopped
- 1 medium celery root, peeled and chopped
- 3 tablespoons unsalted butter
- 1 bunch celery hearts, chopped, plus celery leaves for garnish
- 1 cup dry white wine
prepration
Melt butter in a large saucepan over medium high heat. Add celery root, celery and onion; cook, stirring frequently, 5 minutes. Add wine, broth, salt, 1⁄4 teaspoon of the pepper and salt pork. Cook until half the liquid evaporates, about 8 minutes, stirring occasionally.
Reduce heat to medium. Stir in cream; cook until vegetables are tender, 10 to 12 minutes. Remove and discard salt pork.
Let soup cool slightly, then pure in a blender in several batches until smooth. Serve warm, garnished with celery leaves and remaining 1⁄4 teaspoon pepper.
