FIELD TO PLATE
ROASTED LEEK AND CELERIAC
SOUP Serves 4
2 tbsp olive oil 800g leek, white part only, cut into 5cm lengths
1 garlic bulb, unpeeled, halved
800g celeriac, chopped 250ml milk 125ml thick double cream 2 tbsp snipped chives Slices of toasted baguette to serve
1 Preheat the oven to 2000C/Gas 6. Put the oil in a roasting tin and heat in the oven for 5 minutes.
2 Add the leek and garlic bulb halves and season with salt and freshly ground black pepper.
3 Shake the roasting tin to coat the vegetables with oil. Roast for 20 – 25 minutes, until the
leek is tender. Remove the leek. Roast the garlic bulb for a further 10-15 minutes, or until tender when pierced with the tip of a knife.
4 Meanwhile, put the celeriac and 750ml water in a large saucepan. Cover and bring to the boil, then reduce the heat to medium-low and simmer for 20 minutes, or until tender. Add the roasted leek.
5 Squeeze or scoop the garlic into the saucepan. Season and mix well. Add the milk.
6 Remove the saucepan from the heat. Using an immersion blender fitted with the chopping blade, whizz for 45 seconds or until puréed. Stir through the cream and gently reheat the soup. Add more milk if the soup is too thick.
7 Sprinkle with the chives and serve topped with baguette slices.
The Soup Bible Published by Murdoch Books
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