Heat olive oil in a heavy bottomed pot or dutch oven. Add the onions and saute over
medium-low heat 8-10 minutes, stirring occasionally until tender but not browned. Stir in
celery root and fennel and saute for 5 minutes, stirring occasionally. Add the cauliflower
and chicken stock, 2 tsp salt. Bring to a boil, lower heat cover. Simmer for 25-30
minutes, until vegetables are very tender. Add 3 Cups of water, bring to a boil, lower the
heat, and simmer uncovered for 20 minutes.

Working in batches, puree the soup in a blender until very smooth. (Don’t fill the blender
more than half, it will overflow!) Pour the blended soup back into the stock pot, still in
the cream, and add 1-2 tsp of salt (taste to be certain).

Reheat the soup over medium-low heat. Ladle soup into bowls, sprinkle with croutons,
chives, and a drizzle of olive oil.

Serve hot.