Creamy Celeriac Soup with Champagne

Creamy Celeriac Soup with Champagne
(serves 4)

2 tbsps butter
1 celeriac root, peeled and cubed
3 cloves garlic, smashed
1 banana shallot, cut in chunks
pinch dried thyme or the leaves of several stalks of fresh thyme
good splash champagne
chicken or vegetable stock to cover
1/2 cup whipping cream
sea salt and fresh ground pepper to taste

Melt the butter in a heavy saucepan and saute the celeriac, garlic, shallots and thyme till the garlic is slightly soft.  Pour in the champagne and simmer for a minute or two.  Cover the vegetables with stock and simmer for about 20 minutes or until you can pierce the celeriac easily with a knife.  Puree with a hand blender and add cream.  Season to taste.