At this point in the holiday weekend it would seem a natural response to shy away from anything involving potato, turkey or perhaps even eating in general. As evening set in so did some appetites. Keeping things simple shallot, garlic, celery root (celeriac) and potato are combined for a bland looking but superbly satisfying Sunday supper.
The garlic and shallot are roughly chopped. Allow to sweat until soft before adding the celery root and potato. Add the bay leaf, cover with stock, simmer until soft. Blend (don’t forget about the bay leaf). Thin with stock until the soup has a silky texture. Garnish with lardons.
There was an opened bottle of 2014 Craggy Range Sauvignon Blanc in the fridge. It’s round palate and expected zippy acidity paired well with the soup. The wine has balanced grassy and apple notes with a salty lemon finish giving it savory depth.