Slice the celeriac in half, with a knife cut off the outer skin, slice into 2-3” x 1” pieces.
Melt butter in a large pot, add the celeriac, leek and garlic and sweat.
Add the stock and cook until celeriac is just tender.
Purée in a blender.
Season to taste with salt and pepper.
If more stock is needed for a good consistency, add now.
When ready to serve, reheat, stir in the crème Fraîche . Sometimes I add only 2/3 of the crème Fraîche and drizzle some in circles after serving. Then top with garnish.
Vegetarian or vegans can simply leave off the crème fraîche and pancetta and it is still a very tasty, elegant soup.
I love pairing this rich earthy soup with the Inman Family 2020 Pratt Vine Hill Chardonnay which has lovely acidity yet enough richness to match the soup.