Celeriac, Leek and Potato Soup

Ingredients for  6-8  Servings

• For the Vegetable Stock
  

• 1

  Carrot, grated
• 1

  Onion, grated
• 2

  Sticks celery, grated
• 2

  Garlic cloves, roughly chopped
• -

  Salt and pepper
• -

  Stalks from a small bunch of parsley
• For the Soup

• -

  Olive oil
• 200g

  Floury potatoes, peeled and chopped into cubes
• 350g

  Celeriac, peeled and chopped
• 1

  Sprig thyme, leaves only
• 4

  Leeks, finely sliced
• -

  Salt and freshly ground black pepper
• 1

  Small bunch chives, finely chopped

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
2. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
3. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
4. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
5. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
6. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.