• Celeriac, peeled and chopped into ½” cubes
• A couple Sage Leaves
• 2 cups Chicken Broth
• ½ Yellow onion, chopped
• 1 Garlic Clove, chopped
• 1 Tbsp Ghee
• ½ cup dry White Wine
• Sea Salt and Pepper

Combine chicken stock, celery root, onion, garlic and sage in a large pot. Bring to a boil; then reduce heat to a simmer.

Simmer uncovered for 20-25 minutes, until celery root is soft when pierced with a knife.

Purée soup in batches using an immersion or regular blender. 

Stir in ghee and wine.  Simmer for another 3-5 minutes. Season with sea salt and pepper; and serve.