Celeriac, Leek, and Fennel Soup for One

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

1. In a small but heavy pot, heat the oil. Add leeks and fennel and cook for 7 minutes, until softened, stirring often.
2. Add the water or stock and the celeriac and bring to a boil.
3. Reduce the heat to medium low. Simmer for 20 minutes, until the celeriac is tender.
4. Use an immersion blender or transfer to a food processor and whirl until it’s fairly smooth.
5. Return it to the pot (if necessary) and reheat. Add salt and pepper to taste.
6. Garnish with fennel fronds and walnuts.