Celeriac and field mushroom soup with chive oil

Method

• Step 1

  Heat 5 tbsp 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.

• Step 2

  Add the celeriac and potatoes to the saucepan and stir in the vegetable stock and milk. Bring the mixture to the boil, then lower the heat to a simmer and cook for approximately 40 minutes, until celeriac and potatoes are tender.

• Step 3

  Whilst this is cooking, prepare the chive oil. Add the snipped chives to the 3 tbsp of olive oil and set aside for garnishing.

• Step 4

  Once the celeriac and potato chunks are very soft, allow the soup to cool a little. Then liquidise until smooth and season with salt and pepper to taste. If the soup is too thick, adjust the consistency with more vegetable stock.

• Step 5

  Add mushrooms to a pan and sauté in the remainder of the olive oil until coloured.

• Step 6

  Place the soup into warmed bowls and serve with a few slices of mushrooms in the centre of the soup. Drizzle with the chive oil and serve.