Creamy Celeriac Soup
2 tbsp olive oil
1 large onion, chopped
450g/1lb celeriac, chopped
450g/1lb potatoes, chopped
1.2 litres/2 pints/5 cups hot vegetable stock
300ml/½ pint/1¼ cups milk
300ml/½ pint/1¼ cups double (heavy) cream
4 tbsp chopped fresh parsley
salt and ground black pepper
cheesy croûtons to serve
1 Heat the oil in a large pan, then add the onion and cook over a low heat for 10 minutes or until golden.
2 Add the celeriac, potatoes and hot stock and bring to the boil. Reduce the heat and simmer gently for 20–25 minutes until the celeriac and potatoes are tender.
3 Leave the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Pour into a clean pan and stir in the milk, cream and parsley. Season with salt and pepper and simmer for 10 minutes.
4 Ladle the soup into warmed bowls and serve topped with cheesy croûtons.