1 lb fresh celery or celery root cut into 1” pieces
1 medium potato or sweet potato cut into same size as celery
2 Tbsp olive oil
1 medium onion, peeled and roughly chopped
2 cloves garlic, peeled and crushed
1⁄2 cup dry white wine or 1/2 cup water with 1Tbs white wine vinegar
1 qt vegetable stock
1 tsp of each of the following spices: dill, cumin, paprika
Salt and pepper to taste
In a medium soup pot, heat oil over low-to-medium heat. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
Add the wine or water/vinegar mixture and cook for another minute or two or until the liquid is reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can be easily pierced with a knife. Don’t let them get mushy, though.
Remove from heat and purée in a blender,working in batches if necessary.
Serve warm or cold!