Celeriac is such an underrated vegetable – it may not be much to look at on the greengrocer’s shelf, but it tastes fantastic, especially in a soup with a swirl of creme fraiche.
Ingredients:
- 30g unsalted butter
- 1 tbs olive oil
- 1 leek (white part only), chopped
- 2 garlic cloves, crushed
- 500g potatoes (such as desiree), peeled, chopped
- 500g celeriac bulb, peeled, chopped
- 5 cups chicken stock
- 1/3 cup creme fraiche
- 1 tbs finely chopped parsley
- 1 tbs snipped chives, plus extra to serve
Method:
Step 1
Heat the butter and olive oil in a large, heavy-based saucepan over medium-low heat. Add leek and sprinkle with a little sea salt, then cook, stirring occasionally, for 3-4 minutes until soft. Add garlic and stir for a further minute.
Step 2
Add the potato, celeriac and stock, increase heat to high and bring to the boil. Reduce heat to low and simmer for 20-25 minutes until the potato and celeriac are tender. Remove from the heat and leave to cool slightly.
Step 3
Puree the soup in a blender, in batches, until smooth. Return to the pan and stir over medium heat until heated through.
Step 4
Meanwhile, mix together the creme fraiche, snipped chives and chopped parsley in a small bowl.
Step 5
Taste the soup and season with sea salt and white pepper. Ladle into serving bowls, then swirl a tablespoonful of the herb creme fraiche into each one. Sprinkle with extra chives to serve.