This complements a wide range of vegetables, grains, fish, and poultry–in all seasons.
2 c vegetable or chicken broth
1 medium celeriac, peeled and diced (about 2 to 3 cups)
1 leek, chopped; or 1 c chopped onion
1/3 c cream
1/4 c butter
1 t lemon juice
salt and (white) pepper, to taste
1. Bring the broth to the boil in a saucepan over high heat. Add the celeriac and leek; reduce heat and cook until celeriac is tender, perhaps 15 minutes. Take off heat and let cool slightly, then purée vegetables and broth in a food processor or blender.
2. Return the purée to the saucepan and bring to a bare simmer. Add the cream, butter, and lemon juice. Continue to heat until sauce is steaming and a few bubbles just barely start to break the surface. Season with salt and pepper. Remove from heat. Serve hot.