Ingredients

  • 110 grams butter, unsalted
  • 225 grams onion finely chopped
  • 450 grams leeks finely sliced
  • 450 grams celeriac peeled, grated
  • 225 grams potatoes peel, finely slice
  • 1750 milliliters water
  • 150 milliliters double cream lightly beaten
  • 1 tablespoon chives chopped
  • salt and pepper

Directions

1. Sauté onions and leeks until soft. Add celeriac and potatoes and some salt. Add water, cover and cook for 45 minutes or until the vegetable are tender. Liquidese the soup, strain through a fine sieve, then reheat gently and check the seasoning.
2. To serve, add lightly whipped cream and give it a good whipping. Check seasoning again and pour into warm bowls, then garnish with the chives.
3. Soup freezes well without the cream.

Notes
Notes:Original serves 8.


Categories
hot, soups
Keywords
soups, hot
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