1 onion, chopped
2 cloves garlic, chopped
6 cups celery root, peeled and diced
3 cups chicken or vegetable broth, no salt added
1 cup milk
Salt and freshly ground pepper
12 slices of baguette
4 oz Canadian Aged Cheddar, grated
1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned. Set half the onions aside.
2. Add garlic and celeriac to saucepan and cook for 2 minutes. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.
3. Puree using a hand or upright blender. Preheat oven to broil. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted. Pour soup into bowls and add bread slices, top with reserved onions and serve.
Nutritional information available at Dairy Goodness.