- 2 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 1 clove garlic, crushed
- 1 celeriac, about 600 g, peeled and grated
- 1 litre boiling water
- 1 vegetable stock cube, crumbled, or 2 teaspoons vegetable stock powder
- 500 g baby spinach leaves
- freshly grated nutmeg
- 4 tablespoons pouring cream
- fresh chives
- Heat the oil in a large saucepan.
- Add the onion and garlic, and cook for about 5 minutes or until the onion is softened but not browned.
- Add the celeriac.
- Pour in the boiling water and stir in the stock cube or powder.
- Bring to the boil over a high heat, then reduce the heat and cover the pan.
- Cook the soup gently for 10 minutes or until the celeriac is tender.
- Add the spinach to the soup and stir well.
- Increase the heat and bring the soup to the boil, then remove the pan from the heat.
- Leave the soup to cool slightly before puréeing it, in batches, in a blender or food processor until smooth.
- Alternatively, you can purée it in the pan using a handheld blender.
- The soup will be fairly thick.
- Reheat the soup, if necessary, then stir in a little grated nutmeg, salt and pepper to taste.
- Ladle the soup into warm bowls.
- Swirl a spoonful of cream into each portion and garnish with fresh chives, then serve at once.
Preparation: 10 minutes
Cooking: about 20 minutes