celeriac and roasted garlic soup

We got a celeriac in our CSA share this week, and after researching, I decided to make this soup. It hasn't even finished cooking, but it already smells amazing! My hunch is that the amazing smells come mostly from the half-head of roasted garlic and fresh herbs... Ok, and having now eaten it at dinner, I think it's the best soup we've ever made!

celeriac and roasted garlic soup
serves 4-6

1/2 of a full head of garlic

1 large onion, finely chopped

1 celeriac, peeled and chopped

1 fennel bulb, chopped (optional, I threw it in since we had it)

2 potatoes, peeled and chopped

1 bouquet garni (mix of herbs - I used some fresh thyme and sage we had on hand)

4 cups vegetable or chicken stock

1/2 cup cream

salt and pepper, to taste

Roast Garlic: Place the halved head of garlic on a piece of foil and generously drizzle olive oil and season with salt. Wrap in the foil and place in a 350 degree oven. Allow to roast for 45 mins - 1 hr, until the garlic is soft. Squeeze soft garlic out of the skins and set aside. 

To begin making the soup, saute the onion in 2 tbsp of olive oil until soft and translucent. 

Add the celeriac and potato (this is where I also added my fennel) and saute for 10 mins.

Add the roasted garlic and herbs, and pour in the stock. 

Allow thesoup to simmer gently for 30-45 mins until the vegetables are soft. 

Puree the soup and add a little more stock if the soup is too thick.

Add the cream and season to taste. Serve.