The amount of liquid called for in this recipe, 4 cups, makes a thick soup, or pottage; add a couple of more cups of broth or water for a thinner soup. You don’t have to purée the soup–I often don’t, preferring a chunky-textured soup.
2 T extra-virgin olive oil
1 large onion, thinly sliced
1 garlic clove, minced
1 celeriac bulb, peeled and coarsely grated
4 c broth or 4 c water plus a bouillion cube
10 c or so, spinach, washed, stemmed, coarsely chopped
grated nutmeg, to taste
salt and pepper, to taste
yogurt or sour cream, for garnish
1. Heat the oil in soup pot. Add the onion and garlic and cook for about 5 minutes or so until the onion has softened but has not yet browned. Add the celeriac and stir to coat with the onion mixture. Pour in the broth or water. If using a bouillion cube, crumble it as finely as possible and add with the water. Bring to the boil, then reduce heat and simmer gently until the celeriac is tender.
2. Add the spinach, nutmeg, salt, and pepper and stir well. Increase the heat and bring back to the boil, then remove pot from the heat. Let soup cool some before puréeing it, in batches, in a food processor or blender. You can also purée it in the pot with an immersion blender. Reheat the soup, if necessary. Taste for seasonings.
3. Serve the soup with a dollop or two of yogurt or sour cream on top.