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Celeriac & Leek Soup

Good for using up the last of the winter veg!

1 celeriac, peeled and cut into large chunks

2 leeks, sliced

good knob of butter

1 litre chicken stock

1/4 pint cream

handful of herbs - parsley, chives and lovage

  1. Sweat the vegetables in the butter over a low heat with the lid on for 10 minutes.
  2. Add the stock, topping up with water if necessary, and the herbs, and cook for 20 minutes or so, until the veg are soft.
  3. Liquidise and return to the pan with the cream, and a little milk if it is too thick (it should be quite thick).
  4. Warm through and serve with toast, and maybe a little grated cheese on top.

Makes enough for four with leftovers.

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