Celeriac Soup

Cook Time 45 minutes

Servings 4

Ingredients

1 tsp extra virgin olive oil 

25g butter 

1 leek, light and white part chopped 

1 large celeriac (about 800g), peeled and chopped into chunks

1 large potato, peeled and chopped 

1 clove garlic

750ml chicken stock

200ml cream

Salt and white pepper, to taste

1 bay leaf

Method

Heat butter and oil over a medium heat. Add the leek and sweat off for 2-3 minutes. Add the potato and celeriac and stir through. Add the bay leaf, garlic, chicken stock and season with salt. Add a splash of water if needed. Bring to the boil, cover and simmer for 20-25 minutes or until the potatoes and celeriac are tender.

Turn off the heat and remove the bay leaf. Add the cream and pepper and blend until smooth.