Quick bite: How to make this delicious creamed celeriac soup

This delicious soup is the cream of the crop, and the recipe serves four.

Recipe by Carina Contini, owner of Contini George Street, Edinburgh; Cannonball Restaurant & Bar, Castlehill, Edinburgh; and The Scottish Cafe & Restaurant, Edinburgh.

See contini.com

You’ll need

• 1 kg celeriac, peeled and chopped into small chunks
• 100g unsalted butter
• 1 tbsp extra virgin olive oil
• 2 onions, finely chopped
• 1 leek, very finely chopped
• 2 celery sticks, very finely chopped
• 1 litre hot water or stock
• 200ml double cream
• Salt and pepper to season

Method

1. Choose a deep soup pot and melt the butter and oil.
2. Add the onions, celery and leeks and cook until super soft. Don’t let them burn. Add the celeriac and season well. Add the water or stock and cover with a lid.
3. Simmer gently for about 30 minutes until all the vegetables are soft and almost falling apart.
4. Remove from the heat and blend in a food processor until smooth. Return to the pot, check the seasoning and add the cream.
5. Serve.