Potato Leek Soup
Peel the potatoes, cut into pieces and cook in plenty of boiling water until tender. Drain the potatoes well. Rinse the leeks and cut into rings. Blanch the leeks in salt water, rinse and drain. Pour the water and vegetable broth into a large pot. Add the potatoes and leeks. Squeeze the garlic into the pot and bring to a boil. Season with salt, pepper and nutmeg. Simmer for about 15 minutes. Puree with a hand blender.
Rinse the celery root and cut into thin strips. Blanch in salt water and rinse. Rinse the scallion and cut into strips.
Stir the cream cheese and cream into the soup. Season to taste and spread onto four soup plates.
Serve garnished with celery root, fresh herbs and scallion strips.