:

8 large organic celery stalks, cut into 2-inch pieces
1/2 bulb fresh organic fennel, cut into 2-inch pieces
3 whole organic garlic cloves
2 1/2 tbsp extra-virgin olive oil
1 tsp sea salt
1 tsp fresh black pepper
3 medium organic russet or redskin potatoes, pealed and cut into 2-inch pieces
5 1/2 cups organic chicken broth or vegetable broth
1 cup light cream
2 tsp fresh squeezed lemon juice
Pinch of celery seed
Sea salt and black pepper, to taste.

1. Preheat oven at 350 degrees F.
2. In a 9x13 inch oven pan add celery, fennel, garlic cloves, oil, salt, and pepper. Toss to coat vegetables. Roast for about 45 minutes, stirring occasionally.
3. Meanwhile, cook potatoes in 6 cups of broth about 10-12 minutes or until tender. Set aside.
4. When vegetables are finished roasting, add them to the potatoes and broth mixture and set aside till slightly cooled.
5. Puree in batches in a blender or Vitamix.
6. Return puree to the pot and bring to a boil. Sir in cream and lemon juice. Add celery seed, salt, and pepper to taste.