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Rich Celeriac & Potato Soup & Cheese Toasts |
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| Serves 6 |
Prep 15 mins |
Cooking 48 mins |
Easy |
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My rating |
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Ingredients |
1 large onion, peeled and finely chopped
1 bay leaf
3 sprigs fresh thyme, leaves picked, + extra to serve
Salt and freshly ground black pepper
40g butter
1 celeriac, peeled & chopped into large chunks
1 large Maris piper potato, peeled, chopped into chunks
1 litre good vegetable stock
100g crème fraîche
1 tbsp mustard
½ lemon, juiced
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For the cheese toasts
1 knob softened butter (optional)
6 thick slices granary bread 125g finely sliced oak-smoked
cheddar
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Fry the onion, bay, thyme and
a pinch of salt in the butter on a medium-low heat for 10
minutes, until softened but not coloured. Add the celeriac
and potato, stir to coat, then add the stock and bring to
a boil. Turn down to a simmer and cook for 35 minutes,
until tender. Blitz with a hand blender until smooth,
season to taste, then add the crème fraîche, mustard and
lemon juice; if you prefer a looser soup, thin with a
little just-boiled water.
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Heat the grill to medium.
Butter the bread (if using butter) and toast on a baking sheet for a minute
or two, until golden. Top with the cheese and grill for
about three minutes more, until golden and bubbling.
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Ladle the soup into bowls,
sprinkle with a scattering of thyme leaves and serve with
the toasts.
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DAILY
DINNERS 
