Parsnip and Celery Root Bisque

• 2 tablespoons unsalted butter
• 1/2 pound (1 small) celery root, peeled and roughly diced (about 1 1/4 cups)
• 3/4 pound (3 medium) parsnips, peeled and diced (about 2 cups)
• 1/2 onion (1 medium), diced (about 1/2 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 1 piece star anise
• 1 piece cinnamon stick
• 1/4 pound button mushrooms, sliced (about 1 1/4 cups)
• 1/4 cup dry white wine
• 3 cups chicken stock
• Additional 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons flour
• 1 cup heavy cream, heated
• 1 green apple, peeled and sliced finely into matchstick-sized pieces
• Assortment of minced herbs, such as chervil, chives, and/or parsley

In a medium-size saucepan set over medium-high heat, melt the 2 tablespoons of butter. Add the celery root, parsnip, onion, garlic, star anise, cinnamon stick, and mushrooms, and cook until all the vegetables have softened, about 8 minutes. Add the white wine and reduce for about a minute. Add the chicken stock, bring to a boil, turn down the heat, and simmer about 10 minutes.

Meanwhile, make a roux by melting the remaining 11/2 tablespoons of butter in a small saucepan. When the butter is melted, gently whisk in the flour. Continue to stir for another 2 to 3 minutes until you can smell flour cooking. Do not allow the roux to brown. Remove from the heat.

Gently whisk small amounts of the broth from the vegetables into the roux to make a smooth paste before whisking the roux back into the vegetables to thicken. Simmer for another 30 minutes.

Remove the cinnamon and star anise. Purée all of the ingredients in a blender or food processor. Return to a saucepan, add the heated cream, bring to a boil, and simmer an additional several minutes to blend. Adjust the seasonings.

Garnish the soup with apple sticks and minced herbs.