Organic Celeriac (each)

Recipe

Leek, Potato and Celeriac Soup


2oz Butter
4 Leeks
3 Potatoes, scrubbed and cut into 1/2 inch slices
1 Celeriac, peeled and cut into 1 inch chunks
960ml Chicken or vegetable stock
750ml pot of Cream
Thyme, basil and/or marjoram (fresh), to taste
Seasoning, to taste


Melt butter in pan.

Slice leeks into 1/4-inch slices and add to pan.

Saute for 5 minutes until golden.
Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes.
Stir in 240ml of stock, cover and continue to cook until potatoes are tender, about 25 minutes.
Remove from heat.

Pour vegetables and stock into a food processor or blender and puree.
Return puree to stockpot and add remaining stock and herbs.
Cover and simmer for 15 to 20 minutes.
Serve hot, and as a final touch pour a swirl of cream into each bowl.

Organic Vegan Vegetarian