A soup to root for

Times restaurant critic S. Irene Virbila fell in love with Opaline’s celery root soup on a recent visit. Chef Jason Travi drizzles it with a bright Tuscan olive oil and serves it with a grilled cheese sandwich made with brioche, Comte cheese and tomato confit.

-- Barbara Hansen

Total time: 1 hour

Servings: 4

1 sprig rosemary

3 sage leaves

1 bay leaf

1 tablespoon grape seed oil

3/4 cup sliced onion

2 pounds celery root, peeled and cut into 1-inch pieces

1 quart vegetable stock

1 1/4 teaspoons salt

1/4 teaspoon white pepper

1 cup whipping cream

High-quality fresh extra

virgin olive oil

1. Place the rosemary, sage and bay leaf in a square of cheesecloth and tie it securely to make an herb sachet. Heat the oil in a large, heavy pot, add the onion and cook over low heat until translucent but not browned, about 5 to 7 minutes.

2. Add the herb sachet, celery root, vegetable stock and salt and pepper. Cover and bring to a simmer. Cook until the celery root is tender when tested with a knife, about 25 minutes. Remove 2 cups of stock and reserve.

3. Add the cream, bring to a simmer and cook 3 to 4 minutes, then remove from heat and discard the herb sachet. Puree the soup in a blender or food processor and strain. Add reserved stock back into the puree until the soup reaches desired thickness. Add more salt and pepper if needed. Serve hot, drizzled with the olive oil.

Each serving: 351 calories;

5 grams protein; 26 grams carbohydrates; 5 grams fiber; 27 grams fat; 14 grams saturated fat; 82 mg. cholesterol; 1,250 mg. sodium.