Matt Tebbutt’s silky celeriac soup with smoked haddock

As the haddock is just flaked over to finish, you can leave it out if the kids aren’t keen. Also, if you want to make this soup vegetarian, simply omit the haddock and make the soup with vegetable stock.

Serves 6 Prep 10 mins ■ ■

Cook 40 mins

■

50g unsalted butter

1 onion, chopped

1 leek, finely chopped

1 garlic bulb, cut through the middle few thyme sprigs, plus extra to serve 4 bay leaves

1 celeriac, peeled and diced 2 medium potatoes, diced

1 litre chicken stock

500ml milk

2 fillets natural smoked haddock 500ml double cream

1 Heat the butter in a large saucepan until foaming, then lower the heat a little. Cook the onion and leek with the garlic, thyme and 2 bay leaves. Add the celeriac and potatoes and cook for 10 mins more, stirring frequently so the vegetables don’t stick to the pan. Pour over the stock to just about cover, bring to the boil, then simmer gently for 20 mins.

2 Meanwhile, in a deep frying pan, bring the milk and remaining bay leaves to the boil. Lower to a gentle simmer, slide in the haddock and cover with baking paper. Cook for 3- 4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.

3 When the celeriac is tender, pour in the cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. Serve scattered with the flaked haddock and thyme leaves.

PER SERVING 636 kcals, fat 54g, saturates 30g, carbs 16g, sugars 9g, fibre 6g, protein 22g, salt 1.9g

Tip If you want to freeze VJG UQWR UVKT VJG ƂUJ through it, rather than scattering on top