Yosemite Celariac Soup

Ingredients

• 2 heads roasted garlic
• olive oil, as needed
• 5 ounces yellow onions, diced (a little over 1/2 cup)
• 2 ounces butter, unsalted, diced
• 2 ounces parsnips, peeled & diced (1/8 cup)
• 1 lb celery root, peeled & diced (about 2 cups)
• 5 ounces russet potatoes, peeled & diced (a little over 1/2 cup)
• 3 ounces marsala wine (about 1/3 cup)
• 1 bay leaf, dry
• 1 teaspoon thyme, fresh, chopped
• 1 star star anise, whole
• 3 cups vegetable stock
• 1⁄2 cup heavy cream
• 1⁄4 teaspoon pepper, to taste
• 1⁄3-1⁄2 tablespoon salt (or more to taste)

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