From Saved by Soup, Judith Barrett

1 medium-size onion, chopped
Salt, sea or kosher and fresh ground pepper
6 ribs celery, with leafy tops – trim bottoms- slice the rest (including leaves) thinly to yield 2 cups
1 small celery root, peeled and diced to yield 1 cup
4 cups chicken or vegetable broth
¼ cup fresh chopped chives (optional)

– Combine onion, celery, celery root, and broth in a heavy 4 qt. Saucepan over medium-high heat
– When it comes to a boil, reduce the heat to medium-low, partially cover the pot, and simmer until the celery root is completely tender and breaks apart when pierced with a fork, 20-25 min.
– Process the soup in a blender, food processor or with an immersion blender until smooth
– Return to the pot and season with salt and pepper to taste, serve hot garnished with chives
MAKES 6 SERVINGS: 41 CALORIES;0.7 GRAMS OF FAT