Another banging soup recipe here. This one originates from River Cottage and, as always. it does not disappoint.
I love a good bit of soup on a cold day and I’m slowly starting to build my collection of soup recipes but this is the one we keep coming back to time and time again. My little one is just as keen and feels very grown up having hers in a tea cup with a spoon. Some how the novelty of this seems to encourage her to eat it better than the normal bowl.
The celeriac has to be the ugliest ingredient I’ve ever come across. My boys, when shopping, call it the brain. It’s part of the celery family which if not obvious from the name is certainly poignant from the smell but it doesn’t taste like celery soup I can assure you!
I like to serve mine with a warm crusty cob and a teaspoon of pesto swirled through it.
- 1 Diced Celeriac
- 1 Sliced Leek
- 1 Large, Diced White Onion
- 1 Large, Diced Potato
- 1 clove of garlic or 1 tsp garlic paste
- salt and pepper to taste
- pesto to serve
- 1 litre of chicken stock
- Heat oil in a large pan
- add onion, leek and garlic
- Once the onion, leek and garlic have taken on some colour add the diced potato and celeriac
- add 1 litre of chicken stock and simmer until all veg is soft
- whizz until smooth in your liquidiser or using a hand wand.
- Serve it up and chow down or freeze until you need it