Celeriac, or Celery Root. I hate celery, but love this soup.
It is the perfect cold winters day food. Curl up all day in front of the fire with a good book while this sits on the stove waiting for you.
Ingredients:
1 tbsp butter
4 small or 3 medium celeriac roots
4 leeks
1 small potato (red, white or yellow)
4 cups of stock (I prefer homemade if possible, but the organic low sodium one from Campbells is pretty decent)
Pepper to taste
5 year old Balderson Cheddar, shredded.
Hack the celeriac apart. Okay, no it looks like it needs to be hacked at, but just slice off the outer shell and get all the nubby bit off. There will likely be dirt all over the place, just rinse the celeriac off and chop into 1cm cubes. Cut the leaks into into thin slices.
Melt butter in a pot and add leeks in, sauté them until they're soft. Add in the celeriac and cook slowly.
Peel and cube potato and add to leek/celeriac mix
Add salt and pepper (I add a lot of pepper)
Add the stock.
Turn down the temp to allow a simmer until potato and celeriac are soft.
Can add more salt & pepper to taste. I usually add a little more pepper to mine.
Put into blender (in batches if need be) and blend on high until smooth.
Rinse out pot you used to cook in and return blended portions to it and mix together.
Just before you serve, add a small handful of the super sharp cheese and let it melt a little into the soup.
Oh so tasty.
