2 Tbsp. extra virgin olive oil

1 onion, diced

3 cloves garlic, minced

6-7 cups celeriac, diced

4 cups broth

1 cup canned white beans

3/4 tsp. salt

1/4 cup tahini

1 Tbs. lemon juice

1/4 cup parsley

1/2 cup crushed pita chips

In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for an additional 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.

Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.