1 large celery root, peeled and cut into 1/2 inch pieces
3 tbsp tbsp grape seed oil, divided
5 cups cups chicken broth
2 tsp sugar
1 pinch salt
1/4 cup sliced chives

Saute the celery root in 2 tablespoons of oil until they start softening and turning golden brown in spots.

Stir in the broth, sugar and salt and bring to a boil. Lower the heat and simmer, covered, for about 20 minutes or until very soft.
Puree in batches in a blender (careful not to overfill with the hot liquid to avoid splatter) until very smooth.

Return to the pot and bring back to temperature.

Serve with a sprinkle of chives.