Celeriac, or celery from Verona, is a low-calorie root with purifying properties that, after all, is not very well known and used in cooking.
This recipe will make you savor it in all its aromatic notes, made even more intense by the combination with fennel, which is carminative and detox.

3 small potatoes
1/2 celeriac
1 fresh spring onion
1 sprig of fennel
1 teaspoon dry ginger powder
1 bay leaf
1 sprig of fresh rosemary
extra virgin olive oil, salt and black pepper

Wash the potatoes and celeriac, peel them and cut them into cubes of equal size. Clean and wash the spring onion and coarsely chop it.
Bring hot water to the boil (1.5 l).

Pour 3 tablespoons of extra virgin olive oil, chopped spring onion, bay leaf, rosemary and ginger into a saucepan with high sides. Fry for 5 minutes, stirring often, then remove the rosemary (so the needles will not come off, which are otherwise difficult to eat).

Add the potatoes and celeriac, mix well and cook the ingredients for a few minutes. Salt lightly and, after mixing again, add the hot water and cover with a lid.

Cook for 20 'and, after testing the softness of the potatoes and celeriac, with the help of an immersion blender, reduce everything to a velvety soup.

Cook another 5 minutes, season with salt and allow the excess water to evaporate if the velvety cream is too liquid.
Finally put out the fire. Wash and chop the fennel. Sprinkle with black pepper and add the fennel directly into the soup, keeping aside a few tufts to decorate.

This soup is also good eaten at room temperature, with toasted bread and some grilled onions.