Leek, Potato And Celeriac Soup
This comforting celeriac soup is a creamy, flavorful delight that showcases the earthy sweetness of celeriac, complemented by leeks and potatoes. Simmered with aromatic herbs and blended to velvety smooth perfection, this soup is a warm embrace on a chilly day. Top with a dollop of cream or creme fraiche and fresh basil for a touch of indulgence.
— Constant Cookbook
Ingredients
- 1tbsp oil
- 1 celeriac, peeled and diced
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 2l vegetable stock
- 2tsp mixed herbs
- Salt and pepper, to taste
- Cream or creme fraiche, to serve (optional)
- Sprigs of fresh basil, to serve (optional)
Instructions
- In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
- Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
- Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
- Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
- Serve with the basil and creme fraiche.
Yield
Serves 6
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