Celeriac makes a great autumn or winter soup.
- 6-8 cloves garlic
- olive oil
- ½ large celeriac (approximately 650 g)
- 1 leek, white part only, thinly sliced
- 500ml chicken or vegetable stock
- 100g crème fraîche or cream
- black pepper
- freshly grated nutmeg
Preheat oven to 180°C. Peel and cut celeriac into large chunks. Separate garlic cloves but leave skins on. Drizzle over olive oil and roast garlic and celeriac for about 30 minutes, turning occasionally.
Heat olive oil in a large saucepan over medium-low heat and add leek and pinch of salt and stir occasionally until tender but not browned. Squeeze out the soft garlic from skins and add to leeks along with celeriac and stock and bring to the boil. Reduce heat and simmer for about 10 minutes. Remove from heat and process the mixture with a blender until smooth. Add crème fraîche and a little water to desired consistency. Season to taste. Garnish with grated nutmeg.