• 6 Tbsp. unsalted butter
• 1 large onion, chopped
• 3 celery ribs, peeled, coarsely chopped
• 2 1/4 lb. celery roots, peeled, coarsely chopped
• 2 medium russet potatoes, peeled, coarsely chopped
• 1 parsnip, peeled, coarsely chopped
• 5 cups chicken stock
• 1 bay leaf
• 4 fresh thyme sprigs or 1 tsp. dried, crumbled
• 1/2 tsp. white pepper
• 1/4 tsp. coriander seeds
• 2 cups spinach leaves
• 1/2 cup half and half
• salt to taste

Melt butter in heavy non-aluminum kettle over medium heat. Add onion and celery and saute until slightly softened, about 5 minutes. Add celery roots, potatoes, and parsnip and saute 5 minutes more. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are tender, about 30 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.

Puree soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Season with salt and white pepper. At this stage the soup may be stored for a day or two,then reheated or ladled into bowls and served.

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.