Cream of Celeriac Soup

I love creamy soups where all the ingredients have been blended together to make a smooth and soft texture that just melts in your mouth.

Another good thing about such soups is that you can pack anything you want in them. My children would not normally eat celeriac and if they had known what the main ingredient of this soup was, they wouldn't have even looked at it, not to mention eating it! 

So, to be on the safe side, I got rid of them from the kitchen to ensure they couldn't watch me cooking and voila! A bowl of creamy celeriac soup emerged - with a delicate but decisive flavour we all enjoyed :)

Ingredients:

• 1 celeriac
• 1 carrot
• 1 onion
• 3 bay leaves
• 2 tablespoons white wine
• 1 tablespoon heavy cream
• salt, pepper and herb salt, to taste
• ghee butter, for frying

Preparation:

1. Peel and slice the celeriac. Peel the onion and cut into half-moons. Peel and slice the carrot. 
2. Melt 1 tablespoon of ghee butter in a large frying pan, add the veggies and sizzle until golden all over. 
3. Cover with water, add the bay leaves and a good seasoning of salt and pepper. Simmer on a low heat until the vegetables are cooked.
4. Pour the mixture into a blender and mix until the consistency is creamy and smooth. Pour back into a medium pot.
5. Add the white wine and top up with water to thin the soup. Bring to the boil and simmer for about 10 minutes.
6. Season to perfection with salt, pepper and herb salt. Pour one scoop of liquid into a mixing bowl, add the cream and combine; then, pour this mixture into the soup and stir in gently.
7. Serve and enjoy ):