Facebook
Digg
Del.icio.us
Chestnut and Celeriac
Method:
1. In a large saucepan, fry the leek and carrot in the oil over a medium heat until the leek is softened. Add the rest of the ingredients to the pan and bring to a simmer.
2. Cover and cook for about 25 minutes until the vegetables are tender.
3. Allow the soup to cool, then purèe in batches in a liquidiser goblet.
4. Return the soup to the pan and reheat.
5. Serve the soup in bowls with crème fraîche and chives.