This velvety-smooth soup, all creamy and comforting, takes very kindly to being garnished with a little of something salty, or spicy, or tangy. I successfully made it with apple garnish, but you could likely use bacon bits, cheesy toasted bread chunks etc.
- 50g butter
- 1 large celeriac (about 1kg), peeled and roughly chopped
- Around 350g leek, sliced
- 100g potato, peeled and diced
- 2 cloves garlic, peeled and chopped
- 1 onion, peeled and chopped
- Salt and pepper
- 750ml chicken or vegetable stock
- 100ml double cream
- An apple (option)
- Melt the butter in a large, heavy-based pot over a medium-low heat.
- Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they’re all starting to soften (this will take about 10 minutes).
- Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
- Liquidise until smooth, return to the pan and reheat over a medium flame.
- Cut an eating apple into little dice, about 1cm square. Fry in butter until golden and spoon on to the soup, buttery juices and all
- Just before serving, check the soup for seasoning and stir in the cream.
- Garnish with fried apple..