Celeriac Soup

People often ask us what is our favourite soup and it’s usually a very tight race for top spot, especially in these winter months.

Having done a quick straw pole with the team, the winner was Celeriac!

So simple with loads of deep, nutty flavours

INGREDIENTS

• 50g Butter

• 1 Celeriac, peeled and cubed

• 1 Potato, peeled and cubed

• 1 Leek, trimmed, washed and roughly sliced

• 1 Onion, peeled & chopped

• 1 Garlic clove

• 1 litre vegetable stock

METHOD

Melt butter in a large pot over medium-low heat. Add celeriac, leek, potato, garlic, and onion, seasoning generously.
Sweat the vegetables for about 10 minutes until soft.
Add stock, bring to a boil, then simmer for 20 minutes or until the celeriac is tender.
Blend until smooth, return to the pan to reheat.
Serve with croutons & persillade ( a dressing of parsley, lemon & fried garlic which can be easily blended just before serving )