Winter White Soup

Serves 6-8

Ingredients

• 50g butter 2 cloves of garlic
• 1 large onion
• 3 medium leeks
• 1 medium celeriac (about 400g after peeling and slicing)
• 1 medium cauliflower (about 500g)
• 1 large potato
• 750-850ml good chicken or vegetable stock
• 250ml whole milk
• 100ml double cream
• Salt and pepper

Instructions

1. Peel and chop the onion and garlic
2. Clean the leeks and slice them 1cm thick
3. Peel the potatoes and cut them into small cubes. Cut the thick stem out of the cauliflower and discard it. Break the cauliflower into florets.
4. Melt the butter in a large, heavy-based pan over a medium-low heat.
5. Add the onions and leeks, cover and sweat the vegetables gently for a few minutes so they soften.
6. Peel the celeriac thickly so that you are left with just the white flesh. Chop into cubes and add straight to the pan.
7. Add the potato and cauliflower and season well, and sweat the vegetables gently until they’re all starting to soften (about 10 minutes). 
8. Add the stock, bring the soup to the boil, turn down the heat and simmer for about 15 minutes or until the celeriac is completely tender.
9. Stir in the cold milk then switch off the heat and leave the soup to cool for 10 minutes
10. Liquidise the soup until smooth.
11. Return to the pan and place back over a medium heat. Season well and stir in the cream. 

Product Links

• Cauliflower
• Celeriac
• Leeks
• Potatoes