3 T butter or oil, or a combination
2 c sliced leeks, white and light green parts only; or 2 c chopped onion
3-1/2 c peeled, coarsely chopped celeriac
1 c coarsely chopped, (peeled) potato
4 c vegetable or chicken broth
1/2 c coarsely chopped almonds, plus extra for garnish
1/4 t ground mace or nutmeg
1/2 c cream or half-and-half or whole milk; or non-dairy alternative
1 t salt
pepper, to taste
1. Melt the butter or heat the oil in a large soup pot over medium heat. Add the leeks or onion and sauté until soft, about 5 to 7 minutes. Add the celeriac, potato, stock, almonds, and mace or nutmeg; bring to a boil. Reduce heat, cover and simmer for about half an hour.
2. Let the soup cool slightly and then purée it in a food processor or blender. You may have to do this in batches, putting the puréed soup in an interim container. Return soup to pot; stir in the cream, salt, and pepper. Heat through gently. Serve garnished with extra chopped almonds, if you like.