Celeriac Soup

March is the first month of spring.... the snow begins to melt, the soil is thawing, there's more daylight, it's time for growth and new life. One vegetable that can still be harvested in March is Celeriac. It is a root vegetable closely related to celery that is grown for it's root ball. It contains little starch unlike other root vegetables and can be eaten raw or cooked. It can be shredded, frozen then added to soups or stews later and would be great as a starter for a Mother's day luncheon.

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Photographer: Gareth Morgans

Serves 4

500g / 1 lb 2oz celeriac
200g / 7oz potatoes
25g / 1 oz butter
90ml / 3 fl oz double cream
salt and white pepper

1- Peel the celeriac and the potatoes. 
2- Cut them into small chunks.
3- Place the chopped vegetables into a pan
4- Pour boiling water over the vegetables, just to cover them.
5- Simmer for about 10 minutes, until they are tender.
6- Add the butter and the cream.
7- Puree the soup until smooth.
8- Season to taste.