Celeriac and Horseradish Soup Recipe

Celeriac & Horseradish Soup (Serves 4)

A rich, velvety soup which can warm you up on a rainy day...

Ingredients: 500g Celeriac (Peeled & Diced)
                           2 Cloves of Garlic (Peeled & Crushed)
                           4 Sprigs of Thyme
                           1 Onion (Peeled and Diced)
                           1 Tablespoon Fresh Horseradish
                           600ml Full-Fat Milk
                           600ml Vegetable Stock or Water
                           150ml Double Cream

Method:

1. In a large pan, sweat off the celeriac, onion, garlic, horseradish and thyme in a knob of butter on a medium heat for 10-15 minutes until the celeriac starts to soften.

2. Once soft, add the milk and vegetable stock and bring to a simmer. Turn down the hob down to a low heat, to avoid boiling the soup.

3. After 20-25 minutes or the celeriac is soft transfer the contents of a pan to a food processor and add the cream. Blitz until smooth and pass through a sieve/shinois if you want an even smoother consistency.

4. Season to taste with salt and ground black pepper and serve.
    
Note- If you can't get hold of fresh horseradish, use horseradish sauce. But add at the end of the cooking process with the cream, not at the beginning.