Celery Root Soup

Heat butter in a large saucepan over medium-high heat. Add the celery root, onion, and garlic and stir to sweat, about 5 minutes. Add the wine and bay leaf and bring mixture to simmer. Reduce the mixture until the liquid has almost evaporated, about 10 minutes. Discard bay leaf and add the cream, milk, and 2 cups of the stock. Return the soup to a simmer and let it reduce and thicken, about 8 minutes.

Carefully transfer the soup to a blender (if you have an immersion blender, that works too) and blend soup until it has completely liquefied. If the soup is too thick, thin it out, 1 tablespoon at a time with the remaining 1/2 cup of stock. Season with salt and pepper.

Strain soup through a fine-mesh sieve. Pour soup into small cups or bowls. Garnish with crispy pancetta, green onion slices, and small crostini. Serve warm.