1: Melt the butter in a large saucepan and gently cook the onion and garlic until soft. Add the finely chopped celery root and cook slowly for about 10 minutes.
2: Pour in the stock, bring to a boil, then cover the pan, and simmer for 45-50 minutes. Let cool then, using a food processor, puree until smooth. Season with salt and pepper to taste.
3: Return the soup to the pan, then stir in the grated cheese. Stir over a gentle heat until the cheese has melted. You need to melt the cheese slowly or it may become stringy. Serve the soup hot.
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|Serving Size: 1 Serving (1208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 4966.9mg||171 %|
|Potassium 385.2mg||10 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 24.3g|
|Protein 2.1g||3 %|
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Calories per serving: 163
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