Celeriac soup
(from Elyce123’s recipe box)
Make up to the end of step 2, freeze for up to 1 month, defrost in fridge for 24 hours, then complete step 3.
Source: delicious. December 2005
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: December, can be frozen, 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
Directions
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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.
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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 whiz in a food processor in batches, until smooth.
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Stir the cream into the soup, season and reheat until piping hot. Divide between bowls and garnish with chives.