Celeriac Soup
  1. Place 2 tablespoons of butter or olive oil in a pot over medium heat.
  2. Once butter has melted, add the leeks, onions, bay leaves, and thyme to the pot; cook, stirring, until the onions are translucent.
  3. Add the white wine and reduce the liquid by 2/3. Add celeriac and potato; stir. Add vegetable stock and bring to a boil, then reduce heat to simmer. Cook until celeriac is tender, about 35-40 minutes.
  4. Transfer mixture to a food processor, and puree until smooth. Stir in cream and remaining tablespoon of butter (or olive oil). Season with salt, pepper, and nutmeg.
  5. To serve, garnish with sour cream and black sesame seeds.