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Celeriac and Leek Soup

Don’t be put off by the fact that celeriacs can be very ugly.  Their taste is sublime!  Also I don’t really go in for strict measurement – it cramps my style!

Ingredients

1 celeriac

4 leeks

1 mild onion

4 large potatoes

Herbs of your choice – parsley, tarragon or my favourite, lovage (incredibly easy to grow)

Water or stock – amount depends on how thick you like your soup or how many people are turning up to dinner.

3 tablespoons light olive oil

Heat the oil. Chop the onions and let them sweat in a large saucepan while you prepare everything else. Peel the celeriac ( a monstrous job but it has to be done!) and chop into reasonably small pieces.  Chuck the pieces into the sweating onion and shift them around so they are coated with oil and wet onion juice (Ugh!) Clean the leeks (another boring job – hope you know how to do that  - take the outer layers of the leek off and then make four vertical slits so that the leek opens out like a flower – get rid of any earth and wildlife that has accumulated therein under running water).  Dry then chop the leeks into rounds, then chuck them in with the celeriac and onions.  Mix them around a bit until coated with the soggy stuff.  Now peel and chop the potatoes and throw them in.  What you add next is really up to you.  I never add salt – especially if I am using a commercial stock cube.   You can add herbs of your choice.  Add enough liquid to cover, bring to the boil and then simmer for about 90 mins until all the vegetables are very, very soft.  Eother leave as it is if you like lumpy soup or liquidize.  Serve hot or chilled with a sprinkling of chopped chives.

Preparation should take you 20 minutes tops and long cooking lets you get on with other things like doing your nails or setting the table!

Enjoy!