I am trying to avoid onions and garlic as I find these things so hard to digest. I decided to alter the Chestnut and Pancetta Soup recipe from The Soups of France by Lois Anne Rothert by substituting celeriac for the onion and broth for the water.
1 lb chestnuts packed in a glass jar
3 oz pancetta diced
3 small celery roots peeled and diced
1 large fennel bulb sliced
6 cups chicken broth
Salt and Pepper to taste
Saute the pancetta in the soup kettle for 5 minutes to render the fat and brown the bits. Add the chopped celery roots and saute for a few more minutes. Add the fennel, chestnuts and enough broth to cover the vegetables and bring to a boil. Simmer for 25 minutes until the vegetables are soft. Using a stick blender, puree the soup until it is smooth. Add salt and pepper to taste.