This creamily smooth soup makes a splendid starter on a winter day, but don't be too liberal with your portions as it's very filling.
The key is to cook the vegetables completely through. Cutting them into uniform sizes means they will cook evenly and quickly. A simple tweak to make this suitable for non-meat eaters is to substitute the chicken stock with vegetable stock.
Cream of celeriac and jerusalem artichoke soup
Serves 6
90g butter
1 medium-sized onion, finely chopped
2 cloves of garlic, chopped
600g celeriac, peeled and chopped into small pieces
800g jerusalem artichokes, peeled and finely sliced
2.5l chicken stock
150ml double cream
50g parmesan, finely grated
A drizzle of truffle oil
Melt the butter in a large, heavy-based pan, add the onion and garlic and cook over a low heat for 1 minute. Keeping the heat low, add the vegetables and cook without colouring for 5 minutes. Now add the stock to the pan along with a good pinch of salt and bring it to the boil. Cook for 20-30 minutes or until the vegetables are soft and tender.
Add the cream and parmesan to the pan and stir thoroughly, then pour the soup into a blender and puree until smooth. Check the seasoning and serve in warm bowls with a light drizzle of truffle oil on top.
WINE MATCH
White flower, peach and ripe lemon on the nose with excellent depth and balance on the palate and a crisp, lively finish.
2012 Lugana, Ca Dei Frati (Wood Winters, £14.50)
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