I love hot soup on a cold day. This is a lovely soup–very tasty. This is my paleo adaptation:
4 oz fat of your choice (I used duck fat)
1-1/2 lb celery root (1 large), peeled and cut into 1/2″ cubes
1/2 lb shallots, thinly sliced
2 celery ribs, chopped
1-1/2 tsp salt
freshly ground black pepper
6 cups chicken stock
1 tsp lemon juice
1 cup home made coconut milk
Saute the celery root, celery, shallots, salt and pepper until vegetables are golden–about 12 minutes. Cover with stock and boil uncovered until the celery root is very tender. Using a stick blender, puree the soup until it reaches the consistency you like. Add the lemon juice and coconut milk. Serve hot.
The original recipe on p 102 of The Gourmet Cookbook calls for 1 leg of confit duck–meat shredded and skin made into cracklings–used as a garnish. This sounds very tasty but I didn’t have one, so I skipped these parts of the instructions. Of course the original called for cream instead of coconut milk and did specify butter as the fat.