3 med. carrots
2 med. parsnips
1 med. celery root, peeled
1 med. onion
6 c. chicken broth
1/2 tsp. nutmeg
Salt and pepper to taste

Slice carrot, parsnip, celery root and onion with slicing disc of food processor. Transfer vegetables to 3-quart saucepan. Add 5 1/2 cups of broth and bring to boil over medium-high heat. Reduce heat, cover and simmer until celery root is tender, about 30 minutes.

Strain cooking liquid into bowl, reserving vegetables. Puree vegetables in food processor. Add 1/2 cup cooking liquid to puree and mix for 10 seconds. Return puree to saucepan with remaining cooking liquid. Place over medium heat and cook until heated through. Add seasoning. Stir in remaining 1/2 cup of broth to thin out soup if desired. Optional garnish of sour cream and dill.

GARNISH:

Combine 1/2 cup sour cream and 1 tablespoon dry dill.