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Celeriac, Leek and Potato Soup

- 1 tbsp oil
- 1 celeriac, peeled and diced
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 2l vegetable stock
- 2 tsp mixed herbs
- Salt and pepper to taste
- Cream/creme fraiche and three cornered leek to serve
- In a large saucepan, heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
- Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
- Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
- Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup
- Serve with the three cornered leek and creme fraiche.