FRENCH CELERIAC SOUP

1 medium celeriac (about 1 pound), peeled and cubed

10 celery ribs, sliced 3 leeks, trimmed, rinsed and cut into thin rounds (whites only)

Bay leaves

2 quarts chicken or vegetable stock

Salt and pepper Handful of fresh chopped thyme for garnish

Directions: In a large saucepan, combine the celery root, celery, leeks and bay leaves.

Add the stock and season with salt and pepper to taste.

Bring to a simmer over medium-high heat. Simmer until the vegetables are soft, about 25 minutes.

Remove bay leaves. Sprinkle with chopped thyme to serve.

Serve with buttered baguette.

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