Easy Entrees

Potato and celeriac soup with herb creme fraiche

Name: Potato and celeriac soup with herb creme fraiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 30g unsalted butter; 1 tbs olive oil; 1 leek (white part only), chopped; 2 garlic cloves, crushed; 500g potatoes (such as desiree), peeled, chopped; 500g celeriac bulb, peeled, chopped; 1.25L (5 cups) chicken stock; 1/3 cup (80ml) creme fraiche; 1 tbs snipped chives, plus extra to serve; 1 tbs finely chopped parsley

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Potato and celeriac soup with herb creme fraiche

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Celeriac is such an underrated vegetable – it may not be much to look at on the greengrocer’s shelf, but it tastes fantastic, especially in a soup with a swirl of creme fraiche.

30g unsalted butter
1 tbs olive oil
1 leek (white part only), chopped
2 garlic cloves, crushed
500g potatoes (such as desiree), peeled, chopped
500g celeriac bulb, peeled, chopped
1.25L (5 cups) chicken stock
1/3 cup (80ml) creme fraiche
1 tbs snipped chives, plus extra to serve
1 tbs finely chopped parsley

Method

1.

Heat the butter and olive oil in a large, heavy-based saucepan over mediumlow heat. Add leek and sprinkle with a little sea salt, then cook, stirring occasionally, for 3-4 minutes until soft. Add garlic and stir for a further minute.
2.

Add the potato, celeriac and stock, increase heat to high and bring to the boil. Reduce heat to low and simmer for 20-25 minutes until the potato and celeriac are tender. Remove from the heat and leave to cool slightly.
3.

Puree the soup in a blender, in batches, until smooth. Return to the pan and stir over medium heat until heated through.
4.

Meanwhile, mix together the creme fraiche, snipped chives and chopped parsley in a small bowl.
5.

Taste the soup and season with sea salt and white pepper. Ladle into serving bowls, then swirl a tablespoonful of the herb creme fraiche into each one. Sprinkle with extra chives to serve.