Celeriac soup with leek and cheese toasties

Method

1. Heat the oil in a large wide saucepan with a lid. Add the leeks and cook gently for 10-12 minutes until soft and sweet. Remove half the leeks and set aside. Add the garlic to the pan and cook for 3 minutes, stirring occasionally.
2. Add the celeriac and potatoes with the stock and milk; bring to the boil, then cover and simmer gently for 15-20 minutes until very tender. Season well and blend with a stick blender, or cool slightly and blend in batches in a food processor.
3. Heat the grill to high. Lightly toast the bread in a toaster, spread each slice with a little dijon mustard, then divide the reserved cooked leeks evenly among them. Sprinkle over the gruyère and season well. Put the toasts in a grill tray and cook under the grill for 5-7 minutes until the cheese is golden and bubbling. Serve the toasts with the soup, topped with a snip of chives and a squeeze of lemon juice, if you like.