INGREDIENTS

  • 1 carrot peeled and sliced
  • 1 celery root (on the small side (peeled and sliced)
  • White part of 1 leek, sliced
  • 1 onion, sliced
  • 3 medium-sized waxy potatoes, cubed
  • 3 pints of chicken stock (or water if you have none). Do not use a stock cube: they are generally too salty and impart a bitter flavour
  • to the finished broth.
  • White pepper
  • Freshly grated nutmeg
  • 1 small teacup of finely diced onions
  • Butter
  • Just under 8 fl ozs of single or double cream

HOW TO DO IT

Put the carrot, celery root, leek, sliced onion and potatoes into a stockpot with the chicken stock or water.

Add some white pepper and a little freshly grated nutmeg, cover and simmer of a low heat for about 45 minutes until the vegetables are soft.

Using a coffee mug as a measure, remove some potatoes from the broth and set aside. Put what remains through a food mill to purée or blitz in a blender.

Have a small teacup full of finely diced onions ready. Sauté these in a tablespoon of butter in a small frying pan until translucent – you don’t want them browned – and add to the soup. Return the cubed reserved potatoes to the soup and add the single or double cream.

Test for seasoning and reheat gently until piping hot. Garnish with some bread croutons fried in a little olive oil or butter, snip a few chives over the top and serve.

You could trade one potato for a floury one, such as a Maris Piper, which will dissolve into the broth and make it slightly thicker. And you can swap the croutons and add some sliced Frankfurter sausage for a heartier dish.