"doesn't taste like celery, my lily-white ass": celery root & apple soup

Ingredients

• 1 tablespoon unsalted butter
• 4 cups 1/2-inch cubes peeled celery root (from one - 1 1/4-pound celery root)
• 3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
• 1 1/2 cups chopped onion (about 1 large)
• 1/4 cup white wine
• 4 cups low-salt chicken broth
• 4 sprigs of thyme
• 1/4 cup buttermilk
• fine-grain sea salt and fresh-cracked black pepper, to taste
• 1/4 cup snipped chives, for garnish
• extra-virgin olive oil, for drizzling

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Preparation

• Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion.
• Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
• Add wine, broth and thyme. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes.
• Remove from heat; cool slightly. Working in batches, puree soup in blender until smooth.
• Return soup to pot and stir in the buttermilk. Season to taste with salt and pepper.
• Garnish with snipped chives and a drizzle of olive oil.