Leek and celeriac soup
50g unsalted butter
1 tbsp olive oil
500g peeled celeriac, roughly chopped (peeled weight)
2 tender inner sticks of celery, chopped
2 leeks, washed and sliced
1 potato (about 150g), peeled and roughly chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1¼ litres light stock (chicken, vegetable, or fish)
115ml white wine
100ml double cream
Sea salt and freshly ground black pepper
chives and double cream, to serve
Heat a large saucepan over medium-low heat and add the butter and olive oil. When the butter is foaming, add the chopped vegetables and garlic. Cook gently for about 10m until everything is softened but not coloured. Pour in the stock and wine and bring to a gentle simmer. Cover and cook for 20–25m, stirring once or twice, until all the vegetables are tender.
Purée the soup in a blender until smooth. If it seems a little thick, thin with a bit more stock or water. Return to the saucepan.
Stir in the cream, warm the soup gently, and season with salt and pepper to taste. Ladle into bowls and serve topped with some cream and chives.
The wine makes a big difference—don't omit it.