Celeriac and field mushroom soup with chive oil

Method

• Step 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.

• Step 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.

• Step 3

  Whilst this is cooking, prepare the chive oil. Add the snipped chives to your reserved 50ml of olive oil and leave for later.

• Step 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.

• Step 5

  Slice the ceps or field mushrooms and sauté for a minute in the remainder of the olive oil.

• Step 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.