Root Vegetable Bisque

2 Tblsp unsalted butter
2 Tblsp olive oil
3 leeks (white part only), sliced
1 Tblsp fresh thyme
1 Tblsp minced garlic
2 ribs celery, chopped
3 carrots, peeled & chopped
1/2 cup vermouth
3 parsnips, peeled & chopped
2 bulbs celery root, peeled & chopped
1 potato, peeled & chopped
8 cups chicken broth
1 cup half & half
1/2 tsp nutmeg
salt & freshly ground black pepper
celery or parsley leaves for garnish

In a large soup pot, heat the butter and olive oil over medium heat. Sauté the leeks, thyme, garlic, celery and carrots for 15 minutes or until the vegetables are tender and wilted. Add the vermouth, scraping any browned bits from the bottom of the pot.

Add the parsnips, celery root, potato and chicken broth. Bring to a boil, reduce heat and simmer for 30 minutes. Let the soup cool and purée in batches in a blender. Return to the pot over low heat and stir in the half & half and nutmeg. Thin as needed with additional broth or water. Season with salt and pepper.