Celeriac may not look the most appealing of vegetables but it has its virtues. It has a celery and parsley flavour with a slight nuttiness which it brings to this lovely, creamy soup.
Ingredients
- 25g butter
- 1 leek, white part only, thinly sliced
- 350g celeriac, roughly diced
- 150g potato, roughly diced
- 600ml vegetable stock, hot
- 5 tbsp single cream, to serve
- Fresh chives, to garnish
Method
- 1. Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
- 2. Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
- 3. Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.
Nutritional info
Per serving (based on 8): 71kcals, 4.7g fat (2.8g saturated), 1.8g protein, 5.5g carbs, 1.9g sugar, 2.6g salt
Chef's tip
To freeze: make the soup up until the end of step 2, then cool and freeze in a freezerproof container for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.