Cream of celeriac soup

I think the world's ugliest vegetable makes some of the nicest soup. Easy to make and it also freezes well.

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• 25 g (1 oz) butter
• 125 g (4.5 oz) potatoes, peeled and chopped
• 1 fat garlic clove, peeled and crushed
• 400 g (14 oz) celeriac, peeled and chopped
• 570 ml (1 pint) vegetable stock
• 1 tablespoon lemon or lime juice
• 275 ml (1/2 pint) milk
• salt and freshly ground black pepper

Method

1. Melt the butter in a large pan and give it a good grind of black pepper
2. Sauté the potatoes, garlic, celeriac very gently for 8 minutes
3. Add the lemon juice, then the stock, bring to the boil, reduce the heat and simmer until the vegetables are cooked - about 25 to 35 minutes
4. Allow to cool a little then add to a food processor together with the milk and puree
5. Season to taste with sea salt

Serving suggestions

Serve hot or chilled.

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