Celeriac and potato soup

Celeriac and potato soup

2 tbsp butter

1 brown onion, peeled and chopped

1 stick celery, sliced

1 small carrot, peeled and chopped

500g potatoes, peeled and coarsely chopped

½ celeriac, peeled and chopped

4 cups chicken or vegetable stock

salt and pepper

½ cup pouring cream

½ bunch snipped chives

 

Melt butter in a large saucepan, add onion, celery and carrot and cook over low heat for about 5 minutes until vegetables are soft but not browned. Add potatoes, celeriac and stock and bring to the boil. Cover and simmer for about 15-20 minutes or until potatoes are tender.

Set aside to cool a little. Blend soup in a food processor or blender until smooth and season with salt and pepper.

Pour hot soup into warm bowls, add a swirl of cream and top with snipped chives.

Serves 4.