Celeriac soup

I really like soups in the autumn and have to have my fix once a week at least. And basically anything will taste good in a soup, so that is why I want to try lots of different ones.

This time I couldn’t wait to try celeriac soup, as I have a new found love for this root vegetable. I have so far used it in both slaw and gratin, and with great results.

Inspired by this Hugh Fearnley-Whittingstall recipe this soup came about. I didn;t follow it exactly, but used the base for it. I always like a bit of cream in a smooth soup, and in this one there is just a tiny bit of cream, but it still gives the soup that velvety consistency and taste.

I served this with childhood memories; bread with the crust cut off, with melted cheese on top. The ultimate comfort food!

Celeriac soup, serves 2

ca 350 g celeriac

1 medium- large potato

1/2 leek

olive oil for frying

1 garlic clove, pressed

1 l vegetable stock

salt

white pepper

3 tbsp single cream

2 tbsp dry white wine

Peel the potatoes and celeriac. Cut into equal-sized pieces. Wash the leek and slice it thinly. Fry the leek in the olive oil in a large sauce pan over medium heat. Turn the heat down and add the garlic and thereafter the celeriac and potato. Add the (hot) stock and bring to the boil. Cook until all the vegetables are very soft, about 20-25 minutes. Blend the soup. Season with salt and pepper. Bring to the boil and add cream and wine. Leave it to simmer for a few minutes. Adjust the seasoning and serve.