This is a really simple but flavorful recipe. It's also gluten and dairy-free.

4 ounces Proscuitto, sliced finely
1/2 onion, diced
2 bulbs celeriac, peeled and diced
32 ounces low sodium chicken broth
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon white pepper

In a large pan fry Proscuitto until crisp in 2 tablespoons olive oil. Remove with a slotted spoon and set aside. In the same pan, over medium heat, add 2 tablespoons olive oil, the celeriac and onions, and 1 teaspoon salt. Stir and cook 15 minutes. Add broth. Bring to a boil then reduce and simmer 30-40 minutes or until completely soft. Blend. Serve topped with Proscuitto.

Serves 4
Recipe by Amber Share