- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 20 minutes plus chilling
- Effort: medium
- 2 tbsp vegetable oil
- 2 onions, diced
- 1 tsp thyme
- 1 bay leaf
- 1 clove garlic, finely diced
- 450 g floury potatoes, such as King Edwards or Maris Piperpeeled and cut into 1cm cubes
- 450 g celeriac
- 1 tbsp lemon juice
- black pepper
- 850 ml chicken or vegetable stock
- 300 ml double cream
- snipped chives or celery leaves, to garnish
1. Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
2. Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
3. Fill a food processor half full with the soup ingredients and purée until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
4. Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
5. Stir in the double cream just before serving, and garnish with chives or celery leaves.
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