Cream of Celeriac Soup

4 peeled celeriacs
2 small potatoes.
2c soy milk
.25 c butterlike substance
.5 t soup bullion concentrate
.5 medium onion
.5 head garlic
1T olive oil

Boil a pot of water, then put in 3 celeriacs and the potatoes. When forkable, remove and mix with milk, butter, and bullion in a blender.

Meanwhile, sauté onion and garlic in a little oil in a big pot. Add the above mixture, then thin or season as desired. Add the remaining celeriac, diced. Cook for a minute or an hour.

Glazed celery garnish:
2 stalks chopped celery
1c water
2 T butter substitute
1-2 T honey or raw sugar
Sauté for 10-15 minutes.

Serve with these scones or other soup bread.