Creamy Beet Soup
Peel beets and potatoes and dice. Peel celery root and dice finely. Bring 800 ml (approximately 3 1/3 cups) of broth to a boil in a pot and add the beets, celery root and about half of the potatoes. Add the bay leaf and rosemary and season with salt and pepper. Simmer gently about 30 minutes.
Simmer the remaining potatoes in the remaining vegetable stock for about 15 minutes. Rinse the radishes, trim, cut into slices and cook with the potatoes for 1-2 minutes. Drain, collecting the broth in another pot. Place the potatoes and radishes on a warmed plate. Pour the broth into the soup and use a skimmer to remove 1-2 ladles of vegetables from the soup.
Remove the herbs and puree the soup finely. Let simmer a little to reduce, if needed, or add a little broth to thin the soup. Season with salt and pepper and add the vegetables back into the soup. Transfer to plates, put the potatoes and radishes on top and serve sprinkled with chives.