Celeriac Vichyssoise

Method

1. Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.

2. Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.

3. Fill a food processor half full with the soup ingredients and purée until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.

4. Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.

5. Stir in the double cream just before serving, and garnish with chives or celery leaves.

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Ingredients

2 tbsp vegetable oil
2 Onions, diced
1 tsp soft thyme leaves
1 bay leaf
1 garlic clove, finely diced
450g floury potatoes, such as King Edwards or Maris Piper, peeled and cut into 1cm cubes
450g celeriac, peeled and cut into 1cm cubes
1 tbsp lemon juice
salt and fresh ground black pepper
850ml chicken or vegetable stock
300ml double cream
snipped chives or celery leaves, to garnish

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