Celeriac Soup

Methods/steps

1. Peel and chop the onion.
2. Melt the butter over low heat and add the onion.
3. Stir and fry for 8 minutes, don’t let it go brown.
4. Peel and chop the potatoes, add to the pan, stir and fry with the onions.
5. Peel away the thick skin and chop up into small chunks and add to the pan.
6. Stir and fry for a further few minutes.
7. Dissolve the stock cubes or bouillon powder in the water and pour into the pan.
8. Bring to the boil.
9. Stir, turn heat low, and cover the pan.
10. Simmer for about 10 minutes, or until the potatoes and celeriac are soft.
11. Taste, and add seasoning if necessary.
12. Remove the pan from the heat and allow it to cool slightly.
13. Blend the soup using a liquidiser or stick blender. (For a more chunky texture, leave some of the soup un-processed.)
14. Re-heat gently and mix in the parsley and cream or Greek yoghurt if you are using it - or you can add a little swirl to each bowl of soup if you prefer.