Potato, leek, celery
A stick blender is a fantastic help when making soup, but if you do not have one, you can blend the soup in one batch in a food processor or cup blender and then simply stir in the seasoning and cream. Serves: 6-8 Preparation: 15 minutes Cooking: 30 minutes
2 tbsp butter 2 tbsp olive oil 1 celeriac, peeled and diced 1 parsnip, peeled and diced 4 medium potatoes, peeled and diced 1 large onion, peeled and diced 1 leek, cleaned and sliced 1 garlic clove ½ bunch of thyme — leaves only 1 tbsp sugar Salt and pepper 300ml double cream
A bit of ground nutmeg
In a large pot, heat the butter and olive oil, add the vegetables and the thyme and fry for about five minutes until the vegetables are golden.
Add just enough vegetables to the water to cover them bring it to a boil and simmer for half an hour over medium heat until the vegetables soften.
When the vegetables are soft, use a stick blender to blend the vegetables until the soup is smooth. Add the sugar, salt and pepper and blend again.
Add the double cream and blend again. Bring to a boil then take off the heat.
Serve the soup hot with a sprinkle of ground nutmeg on top.