Crema de Cepa de Apio

Ingredients

 * Olive oil
 * 1 medium onion, chopped
 * 2-3 celery stalks, chopped
 * 2 small carrots, peeled and sliced
 * 4 medium potatoes, peeled and cubed
 * 1 celery root, peeled and sliced
 * 1 tsp cumin powder
 * 1 bayleaf
 * Salt and pepper
 * 2 cups vegetable stock
 * Fennel leaves for garnish

Directions

 * 1) Heat the oil in a pan on medium/low heat. When hot, add the chopped onion.
 * 2) Fry till soft, add the cumin powder and the bayleaf.
 * 3) Add the celery, followed a couple of minutes later by the carrots, celery root and potatoes (keep on a very low heat).
 * 4) Cover the pan and sweat for several minutes, stirring occasionally to prevent sticking or burning. Add the remaining vegetable stock, and simmer until the vegetables are cooked. Leave to cool.
 * 5) Once cool, blend the soup, add salt and pepper to your liking, adjust water if necessary. Reheat and serve with fennel leaves as garnish.