Method

November's ingredient of the month:
Celeriac & mushrooms

1. Heat some of the olive oil in a large saucepan and add the shallots, garlic and leeks.  Cover with a lid and cook over a medium heat until they are soft but not browned.
   
2. Add the chopped celeriac and potatoes to the saucepan and stir in the vegetable stock and milk. Bring the mixture to the boil then lower heat to a simmer and cook for 40 minutes. 
   
3. Whilst this is cooking, prepare the chive oil. Add the snipped chives to your reserved 50ml of olive oil and leave for later.
   
4. After 40 minutes check the celeriac and potato chunks are very soft, and if so, allow the soup to cool a little. Then liquidise until smooth and season with salt and pepper to taste. You may need to adjust the consistency with more vegetable stock if the soup is too thick.
   
5. Slice the ceps or field mushrooms and sauté for a minute in the remainder of the olive oil.
   
6. Place the soup into warmed bowls and serve with a few slices of cep in the centre of the soup. Drizzle with the chive oil and serve.