Cauliflower + Celery Root Soup

 This elegant soup is worthy to serve at a holiday or special dinner party. If you can find some fennel pollen it really knocks this soup out of the park.

Adapted from Ina Garten

¼ cup good olive oil, plus extra for serving
2 yellow onions, chopped
2 cups (1-inch-diced) celery root
2 cups (1-inch-diced) fennel, cored and stalks removed
2 lb (1 medium) cauliflower, cored and cut into florets
2 cups good chicken stock
2 tsp kosher salt, plus more for seasoning
1/4 cup heavy cream
Fennel pollen (optional, but highly recommended!)

1. Heat olive oil in a heavy-bottomed pot or Dutch oven. Add the onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. 

2. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. 

3. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. 

4. Add 3 1/2 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes.

5. Remove from heat.

6. Working in batches, puree soup in a blender, until very smooth. Pour blended soup into a large saucepan, stir in the cream, and add 1 or 2 teaspoons of salt to taste, depending on the saltiness of the chicken stock. Reheat soup over medium-low heat. 

7. Serve hot with a drizzle with olive oil and sprinkle with Maldon salt and fennel pollen.