Ingredients

The following ingredients have 7 Servings
  • 1 carrot, grated
  • 1 onion, grated
  • 2 sticks celery, grated
  • 2 garlic cloves, roughly chopped
  • salt and pepper
  • stalks from a small bunch of parsley
  • olive oil
  • 1 onion, finely chopped
  • 200g/7oz floury potatoes, peeled and chopped into cubes
  • 350g/12oz celeriac, peeled and chopped
  • 1 sprig thyme, leaves only
  • 4 leeks, finely sliced
  • sea salt and freshly ground black pepper
  • 1 small bunch chives, finely chopped

Instruction

  • To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
  • Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
  • Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
  • Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
  • Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
  • Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.