Serves 4
Most celeriac soups are smooth, but this one is chunky and satisfying, without having an overpowering celery flavour. It's also surprisingly creamy tasting, even when made with semi-skimmed milk. With croutons or squares of toasted cheese it makes a perfect winter lunch.
1/2 head of celeriac
2 large floury potatoes
2 onions
2 leeks
50 g (2 oz) butter
850 ml (1 1/2 pints) vegetable stock
450 ml (15 fl oz) milk
1. Peel and dice the potatoes and celeriac into 1 cm (1/2 in) pieces.
2. Chop the onions finely and slice the leeks.
3. Melt the butter in a large pan, add the onions and cook slowly until turning golden. Add the celeriac and leeks and leave to sweat over a very low heat for 10 minutes.
4. Add the potatoes and stock: I liked this soup made with Kallo Organic Mushroom stock (available from healthfood shops and Waitrose) made up half strength.
5. Bring to the boil and simmer for 30 minutes. Heat the milk and add to the pan. Stir and check the seasoning.
