Ingredients

• 2 ¼ pounds celery root, peeled, coarsely chopped
• 2 medium russet potatoes, peeled, coarsely chopped
• 5 cups chicken stock or canned broth
• 1 bay leaf
• 4 thyme sprigs, fresh or
• 1 teaspoon thyme, dried, crumbled
• ½ teaspoon white pepper
• ¼ teaspoon coriander seeds
• 2 cups spinach leaves
• ½ cup whipping cream

Directions

• Directions
• Melt butter in a heavy large non-aluminum pot over medium heat. Add onion and celery and sauté until slightly softened, about 5 minutes.
• Add celery roots, potatoes and parsnips and sauté 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander, bring to a boil.
• Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf, stirring occasionally about 2 minutes.
• Place soup in batches in food processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally.
• Season with salt and white pepper (can be prepared 1 day ahead). Cover and refrigerate. Bring to simmer before continuing.
• Ladle soup into bowls. Sprinkle with croutons and serve.