2 garlic cloves
2 slices smoked back bacon, diced
1 medium onion, finely chopped
1 whole celeriac, peeled and cut into chunks
1litre of vegetable or chicken stock (reduced salt)
1 tsp dried or fresh thyme
1 bay leaf
1. Heat the butter in a large saucepan and add the onion and leek, sautéing for a few minutes until softened.
2. Then add the bacon and garlic and sauté for a further few minutes.
3. Pour in the stock and add the celeriac and the herbs. Bring to the boil and then reduce and simmer for around 25 minutes until the celeriac is tender.
4. Remove from the heat, leave to cool and blend. Serve with crispy mushrooms and chunky whole wheat bread.
Serves 6 as a starter (4 as a main)