Cream Of Celeriac Soup

1. 1

   In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.

2. 2

   Add celeriac and cook, covered for 5 minutes.

3. 3

   Stir in stock and bring to a boil.

4. 4

   Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.

5. 5

   Transfer to a blender or food processor and puree in batches.

6. 6

   Pass through a food mill or sieve for an even smoother soup.

7. 7

   Return to saucepan, stir in cream and maple syrup.

8. 8

   Season to taste with salt and pepper.

9. 9

   Gently heat through.

10. 10

    Serve in warmed soup bowls.

11. 11

    Garnish with chives or spring onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.