Sometimes color is the guiding principle when I cook. Or let me correct that. Color is always a guiding principle when I cook, but sometimes it is the main thread that weaves the inspiration of a dish. As in this soup. It comes together through the shades of each one of its elements. From a palette of wintry and tender greens to the pale yellow potatoes and onions.
The result is an effortless, delicate, everyday soup.
2 medium onions
3 celery sticks
2 small celeriacs (celery root)
Salt and freshly ground pepper
Peel and dice the onion. Wash and slice the celery sticks finely. Remove the leeks’ outer leaves, wash the stalks well to remove all grit, then slice the stems finely. Remove the outer leaf of the fennel, cut in half lengthwise, then slice very finely (or with a mandoline). Peel the celeriac, cut in half, then each half into 2 cm wedges, and slice each wedges as finely as possible to get —approximately— thin two-cm pieces. Peel the potatoes and cut them into pieces of the same size as the celeriac.
Heat some olive oil at the bottom of a heavy saucepan. Let the diced onion and sliced celery sweat on medium heat for about 5 to 10 minutes (they shouldn’t get brown). Add the rest of the vegetables, give it all a good swirl with a wooden spoon, add the bay leaf and season with salt and pepper, cover completely with cold water, bring to a simmer and cook for approximately 30 to 40 minutes (the vegetables should be soft but not mushy).