1 head cauliflower
1 medium celery root
1 small Vidalia onion
4 cloves garlic
3 cups chicken or vegetable stock (based on preference)
3 cups heavy cream
Olive oil
Kosher salt
Fresh ground white pepper
2 cups vegetable oil
3 tablespoons dried Chipolte peppers – ground
Large Mason jar
8 oz. plastic squeeze bottle with narrow tip

Peel celery root and dice. Break down cauliflower to florets and rough chop. Set both aside. Chop onion and garlic, set aside.

In a large stockpot, over medium-high heat, add a couple tablespoons of olive oil and onion. Saute until tender (approx. 5 min), add garlic and saute for another minute to release flavor. Add cauliflower, celery root and stock. Allow to reach simmer and lower heat to medium low, cover and cook about 25 minutes. Once vegetables are fork tender, remove from heat. Drain off ¾ of stock into a bowl and add 1 ¼ cup heavy cream.

Using an immersion blender puree until the soup is smooth. The mixture should be relatively thick and this is where you will add stock and heavy cream to reach your preferred consistency. We typically go on the thicker side to allow any garnish to lay atop the soup. Add salt and pepper to taste. You can make this soup the day before and before service warm over medium low heat.

Chipotle oil: (make a week ahead)
In a large saucepan heat 2 cups vegetable oil to about 160 degrees add ground Chipotle peppers remove from heat and allow to cool. Transfer cooled oil and peppers to a large mason jar and seal with the lid. Set in your pantry or cabinet but remember to shake vigorously once a day for a week. At the end of the week pour mixture through a fine mesh strainer lined with cheesecloth. Store the infused oil in the Mason jar. To use for this recipe pour some of the oil in an 8 oz plastic squeeze bottle with a narrow tip.

Ladle warmed soup into bowls. Using your squeeze bottle make 5 large dots of oil in a circle atop the soup. Using a skewer drag the tip through all 5 dots to create a circle of hearts of Chipotle oil for garnish. Serve.