Make a soup for supper with celeriac and leek soup

This is an update to the traditional potato and leek soup.


500g Leeks. Ends to be trimmed

50g unsalted butter

Celiac finely chopped and peeled to 300g

1 Liter chicken stock or vegetable stock

Get lemon juice

4 tbsp double cream

2 tbsp olive oil

  • The green part of the leeks should be cut off to a length of about 5 cm. Set aside the rest for crispy leek garnish. The remaining leeks can be sliced.
  • In a saucepan, heat the butter on medium heat. Once the butter has froze, stir in the chopped leeks and salt. Place a cover on the bowl and let it sit for about 6-8 minutes. Stir occasionally.
  • Stir in the celeriac, then continue to sweat it for 5 more minutes. Finally add the stock. Bring the mixture back down to a simmer. Let the celeriac simmer gently for six to eight minutes, or until it is softened completely.
  • After cooling for five minutes, transfer the mixture to a blender along with the lemon zest and blend until smooth. The cream should be returned to the pan. Stir in the cream, then season with more salt, pepper and lemon juice.
  • To make the crispy leek garnish: Cut the leeks in half lengthwise and then slice into thin strips. Fry the leeks in oil on a large frying pan for about 5-6 minutes, turning the heat to high. Toss the leeks with some salt on a kitchen towel. Serve the soup by adding a few more spices.