4 tablespoons butter
1 medium onion, chopped
1 lb. celeriacs, peeled & chopped
2 cups chicken broth
¼ cup chopped almonds
1/8 teaspoon nutmeg
1 tablespoon lemon juice
salt & pepper
¼ cup cream

Sauté onion in butter on low heat until tender.  Add chicken broth, almonds, and celeriac.  Cover and simmer until tender, about 20-30 minutes.  Puree; then add nutmeg, lemon juice, salt and pepper.  Gradually stir in cream and re-warm soup, but do not boil.