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. Goes nicely with our smoked salmon on soda bread recipe.
Makes around 950ml, to fill 8 coffee cups or 4 soup bowls
Ready in 45 minutes
Per serving:
71kcals
4.7g fat (2.8g saturated)
1.8g protein
5.5g carbs
1.9g sugar
2.6g salt
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.
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.
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.
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