Cream of celeriac & celery soup

Ingredients

1 litre stock

25g butter

1tbsp olive oil

1 onion, chopped

400g celeriac & celery, trimmed and chopped

3 potatoes, diced

5 tbsp milk

salt

grated Parmesan, to serve

Directions

1. Heat the butter & olive oil in a pan and add the onion, celeriac, and celery & cook for a few mins until soft.
2. Add the stock & potatoes, bring to the boil, then simmer gently for 40 mins.
3. Blend the soup until smooth.
4. Warm the milk in a separate pan & add to the soup mixture.
5. Adjust seasoning to taste.
6. Serve with shavings of Parmesan sprinkled on top.

Changes I’d make next time:

• Omit the butter as it made the finished soup a little oily.
• Reduce the cooking time to 20 mins as 40 seemed excessive.
• Omit the milk as it seemed to make little difference.
• Reduce the quantity of stock to make the finished soup slightly less liquid.
• Consider adding another potato to make the soup slightly bulkier/creamier.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)