3 Tbs. butter

2 leeks

2 fennel bulbs thinly sliced

2 celeriac chopped

1 cup dry white wine

2 bay leaves

2 sprigs fresh thyme

6 cups water

½ cup heavy cream

For the smoky Ghee:

4 Tbs. ghee

1 tsp. caraway seed

1 tsp. smoked paprika

For the Gremolata:

¼ cup finely chopped parsley

2 cloves minced garlic

2 Tbs. finely diced celery

Grated zest of 1 lemon

Melt butter in a large heavy-bottomed pot over medium heat.  Add leeks and cook until beginning to soften (2-3 min.).  Add fennel and cook until softened (8-10 minutes). Add celeriac along with salt, bay leaves and thyme, stirring to combine.  Add wine and simmer until mostly evaporated.  Add water and bring to a simmer.  Reduce heat to low and simmer until all vegetables are soft enough to puree (10-12-min.).  Puree until smooth either in a blender or with an immersion blender.  Re-heat over medium heat and add cream.  Taste and adjust seasonings.

For Ghee:  Melt ghee in saucepan over low heat.  Add caraway seeds and paprika and cook stirring occasionally being careful not to scorch spices (about 4 minutes).  Remove from heat, allow to cool and strain to remove solids.

For Gremolata:  Add all ingredients to a small bowl and mix.

Serve soup swirled with ghee and sprinkled with gremolata.

From Mona & Jaret at tournantpdx.com