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Celeriac and leek soup

By November 20, 2020 , ,

Plenty of seasonal fare in this recipe. Leek is now coming into its own as well as celeriac.  Celeriac adds a deep earthy note to the soup while the leek lifts with its sweetness, giving a lovely contrast in flavours for a winter soup.

700ml chicken or veg stock
100ml milk
200g celeriac finely chopped
2 cloves garlic finely chopped
1 leek finely chopped
50ml crème fraiche
Salt and pepper to taste
Butter for frying

Fry off the leek and garlic in the butter on a low heat until soft and glossy
Pour in the stock, add the celeriac and cook for 20 minutes until a knife pierces both easily
Add the milk and stir through
Allow the soup to cool slightly before transferring to a blender to puree until smooth
Return the soup to the pan, add the crème fraiche and stir until incorporated
Season to taste

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