Instructions: In a heavy soup pot, melt half the butter over medium heat, add shallots and cook slowly until golden. Dice remaining butter and set aside in refrigerator.

Add celery root to shallots and continue cooking, stirring occasionally, until cubes take on some golden spots. Add chicken broth and bring to a boil. Reduce heat and simmer about 5 minutes, until celery root is tender when poked with a sharp knife. Add salt to taste. Add edamame and bring to boil again. Simmer until edamame are tender and celery root falls apart, about 20 minutes.

Meanwhile, roast bell pepper: Broil pepper on a foil-lined baking sheet or hold with tongs over a flame, turning occasionally so skin becomes bubbly and black-spotted on all sides. Wrap pepper in foil or otherwise cover until cool enough to handle. Peel off charred skin, pull out stem and remove seeds. Cut flesh into 1/4 inch dice and set aside.

When vegetables are tender, puree soup in blender or food processor. Thin with milk to consistency of pea soup. Keep hot. Add salt and pepper to taste.

Finish soup by stirring in cold diced butter. Garnish with diced roasted pepper.

Note: Roasted peppers from a jar or diced fresh bell pepper can be used instead.

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