← Nouns Cooking · Soup Pot

Ingredients

• 50 g Butter
• 1 Onion, diced
• ½ leek (white part), sliced
• 2 celery sticks, diced
• 2 cloves Garlic, chopped
• 800 g celeriac (peeled weight, about 1 kg whole), cut into 2 cm cubes
• 200 g Potato, peeled and diced
• 1.4 l vegetable stock or water
• 1 Bay leaves
• 2 sprigs Thyme
• 200 ml Double (heavy) cream
• 1 pinch Nutmeg
• 1 tbsp Chives, snipped
• olive oil, to drizzle
• Salt
• White pepper

Method

1. Melt the butter in a large pot over medium heat. Add the onion, leek, celery and garlic and cook for 6–8 min, until soft but not browned.
2. Add the celeriac and potato and stir for 2 min to coat them in butter.
3. Pour in the stock, add the bay leaf and thyme with 1 tsp salt, bring to a boil and simmer for 25 min, until the celeriac is soft enough to crush with a spoon.
4. Fish out the bay leaf and thyme stalks, add the cream and blend until completely smooth.
5. Season with nutmeg, salt and white pepper. Serve with a drizzle of olive oil and the chives.

Tips

• Peel celeriac with a sharp knife rather than a peeler, and drop the cubes into the stock quickly as they brown in the air.
• Toasted hazelnuts or crispy bacon on top add crunch; nuts are a common allergen, so mention them to guests.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food