Celery Root Soup
Peel the celery root and cut into cubes. Peel the shallots and chop finely. Combine the celery root and shallots in a saucepan with the milk, herbs, and spices and cook for 10 minutes. Remove the bay leaf.
Add the breadcrumbs and cook until the celery root is soft. Puree everything and strain through a fine sieve. Season with nutmeg. Melt the butter and stir into the soup. Season with cream, salt, and pepper. Pour into small bowls and serve decorated with chopped celery leaves.