This warming soup makes a perfect starter and is a brilliant way to use up the dukkah recipe from my earlier post here.

The soup making method was inspired by some of the great salsify soup recipes I found on our recent visit to Finland. Here I’ve adapted it for celeriac, but you could also substitute this for parsnip, pumpkin, squash or turnips.

INGREDIENTS

• 350g celeriac, in 1cm dice
• chicken stock to cover the celeriac
• 150ml double cream
• 4 tbsp dukkah
• black pepper
• sea salt

CELERIAC VELOUTE WITH DUKKAH

1. Place the diced celeriac in a pot and cover with enough chicken (or veg) stock to cover. Bring to the boil and cook until tender.
2. Strain, reserving the stock and transfer the celeriac to a blender. Add a few cups of stock and blitz thoroughly.
3. Continue this process, adding just a little stock at a time until you have a consistency just thicker than your desired finished soup.
4. Pour the mixture back into the pot and add the cream.
5. Add 6 turns of black pepper and 4 tsp sea salt flakes, simmer gently for 5 minutes and then taste.
6. Adjust seasoning and serve, topped with dukkah