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Puree of Celery Root Soup

1/4 c Butter
1 lg Onion; sliced
3 lg Celery root bulbs; peeled, cubed
7 1/2 c Chicken stock

Melt butter in heavy large Dutch oven over medium heat. Add onion and saute until tender, about 5 minutes. Add celery root and saute 5 minutes. Add 7 cups stock. Bring to a boil. Reduce heat to medium-low and simmer until the celery root is very tender, about 50 minutes.

Puree soup in blender in batches. Return to the Dutch oven. Stir in enough remaining chicken stock to thin to the desired consistency. Season the soup to taste with salt and pepper.

Can be prepared a day ahead. Cover and refrigerate. Bring the soup to a simmer, thinning with more stock if necessary before serving.

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