Ingredients
- 1 Celeriac, peeled and chopped
- 2 Potato, peeled and sliced
- 1 Leek, trimmed, washed and roughly sliced
- 1 Onion, peeled and roughly chopped
- 1 Garlic clove, sliced
- 1 Litre of vegetable or chicken stock
- Thyme leaves
- Fried sage leaves
- Salt & freshly ground pepper
Method:
Melt the butter in a large, heavy-based pot over medium-low heat. Add the celeriac, leek, potato, garlic, onion & thyme, season generously, and gently sweat the vegetables until they’re all starting to soften, about 15 minutes.
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
Season generously.
Depending on your preferred texture, liquidise to your liking and garnish with sage leaves – smoked bacon is also nice with this soup.
Recipe by Bertie Wright at Wells Farms Shop & Cafe
https://wellsfarmshop.com/
