This tasty little soup comes together in just a few minutes, really as soon as the vegetables are cooked. The unusual combination of flavors will have you thinking you’re eating in a fancy restaurant. As a bonus, you can serve it hot in the winter and cold in the summer.
½ TBLSP olive oil
½ leek, white parts only, sliced (about ½ a cup)
½ fennel rib, sliced, plus fronds reserved for garnish (about ½ cup)
1 ½ cup water or vegetable stock
¼ celeriac bulb, peeled and cut into ½-inch cubes (about ½ cup) (you can substitute potato)
Walnuts for garnish
- In a small but heavy pot, heat the oil. Add leeks and fennel and cook for 7 minutes, until softened, stirring often.
- Add the water or stock and the celeriac and bring to a boil.
- Reduce the heat to medium low. Simmer for 20 minutes, until the celeriac is tender.
- Use an immersion blender or transfer to a food processor and whirl until it’s fairly smooth.
- Return it to the pot (if necessary) and reheat. Add salt and pepper to taste.
- Garnish with fennel fronds and walnuts.