INSTRUCTIONS

1. Peel, then thinly slice 2 garlic cloves. Peel and halve a small garlic clove. Peel and smash all remaining garlic cloves. Add sliced garlic and 2 tbsp olive oil to a cold large heavy pot. Cook over medium heat until garlic just begins to brown, 3 to 5 minutes. Transfer garlic and oil to a small bowl. Garlic will continue to brown and crisp up as it cools. Set aside.
2. Heat the same pot over medium-low heat. Add remaining oil, then onions,smashed garlic, salt and pepper. Cook, stirring occasionally, until very soft but not browned, 6 to 8 minutes. Add celery root and broth. Bring to a boil, then reduce to a simmer. Partially cover and cook until celery root is soft and easily pierced with a paring knife, about 30 minutes.
3. Puree with an immersion blender until smooth. Alternatively, puree in a blender in batches, filling the blender no more than halfway per batch. Taste and season with additional salt and pepper if desired. If the soup is too thick, add more stock or water, 1 to 2 tbsp at a time, to your desired consistency.
4. While soup simmers, combine softened butter with herbs in a small bowl. Season to taste with salt and pepper, then stir until smooth. Set aside.
5. Arrange rack in center of oven, then preheat oven to broil. Arrange baguette slices on a baking sheet. Toast until golden, about 1 to 3 minutes per side. While toasts are still hot, scrape tops with the remaining halved garlic clove.
6. To serve, divide soup between bowls, drizzle garlic oil and sprinkle fried garlic slices over top. Serve with herb toasts.