Instructions: Heat butter in heavy, flame-proof casserole; stir in onions and toss. Cover and cook over moderately low heat, stirring occasionally, until golden, about 10 minutes.

Scrub and peel celeriac and cut into rough slices. Add to onions. Add potatoes, salt and celery seed and toss. Add water and 2 cups milk; simmer gently, covered, until vegetables are very tender, about 30 minutes.

Puree in blender or processor in batches, keeping soup chunky. Return to the pot. Add milk to desired consistency. Season with white pepper and more salt if needed.

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