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private chef, food stylist and writer

White Bean and Celeriac Soup.

March 1, 2018

 

In this weather, soup is an essential. We have hit by snow, ice and minus temperatures and there is nothing better, once you have braved the cold, than a warm bowl of soup. This soup is one of my favourites, so easy, cheap as chips and a super satisfying. I urge you to give it a try to warm you up over this cold spell. 

 

to make 4 big bowls you will need:

1 leek, sliced

1 tin of butter beans, drained 

1 small celeriac, peeled and cubed

600ml vegetable stock

1tbsp double cream

 

topping:

1 leek, thinly sliced

100g smoked lardons

thyme leaves

 

Heat a little oil in a large saucepan on low heat. Add the leek, season with salt and pepper and sweat for about 5 minutes, until soft. 

 

Add the butter beans, celeriac and stock to the pot. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the celeriac is tender. 

 

While the soup is cooking fry the lardons until crispy. A little before they are ready, add the leeks to soften. 

 

Take the pan off the heat and remove the paper. Using a stick blender, process until smooth. stir through the cream and season to taste.

 

To serve, ladle the soup into bowls, then scatter with the lardons and leeks, before finishing with some thyme leaves.

 

Serve with hunks of good bread, slathered in butter. 

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