Bits of apple add texture and the cheese adds richness and warmth.

Ingredients needed:
2 T. butter
1 medium onion
1/2 c. dry white wine
5 c. chicken broth
1 large russet potato, peeled and chopped
1 large celery root (celeriac), about 1 lb., peeled and chopped
1 1/2 T. chopped fresh thyme
1 c. cream (can use half & half)
1 apple, peeled and chopped into 1/4" pieces
Salt
Freshly ground black pepper
1 c. (4 oz.) shredded Cheddar or Jarlsberg cheese

In a large pot, over medium-high heat, melt the butter and cook the onion for 4 minutes, or until soft. Add the wine and cook for 3 minutes longer.

Add the broth, potato, celery root, and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer for 1 hour, or until the vegetables are very soft.

Working in batches if necessary, place the mixture in a food processor or blender. Process until smooth.

Add the cream and pulse just until blended. Stir in the apple and season with salt and pepper to taste. Top with cheese.

Makes 6 servings.

Source: Organic Style, 2002, by Rodale, Inc.

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