- 800g celeriac
- 900ml whole milk
- 1 leek roughly chopped
- 1 onion roughly sliced
- olive oil
- 3 garlic cloves roughly chopped
- 1 small cauliflower
- whole milk
- Longley Farm natural yogurt
- 1 tbsp cumin seed, toasted
1.Peel the celeriac with a serrated knife removing any tough green flesh at the same time, then cut off the roots from the base. Cut the white flesh into 2-3 cm cubes
2.Put into a small pan with the milk and bring to the boil, then reduce the heat to a low simmer for 30 minutes.
3.When the celeriac is soft allow to cool a little, then ladle into a blender with enough of the milk to make a thick, smooth puree. Add a knoob of butter.
4.Saute the leek and onion gently in the olive oil for 10 minutes until soft.
5.Add the garlic & saute for a further 5 minutes.
6.Cut the cauliflower into florets then peel the tough outer layer from the stalk and chop it. Keep any young leaves. Add the cauliflower & young leaves to the onion mixture.
7.Cover with water, bring to the boil, then reduce to a simmer and cook for 15 minutes or until the cauliflower is soft. Ladle into a blender in small batches (so the blender is only about one third full) and blend for 1 – 2 minutes until smooth.
8.Return the soup to the pan, place over a low heat and season. Reheat the celeriac puree over a low heat in another pan, adding a little more milk if needed to get a soup consistency you like. When both are hot but not boiling, the soup is ready to serve.
9.Half fill wide bowls with the cauliflower soup, then ladle the celeriac soup into the middle. Top with a spoon of yogurt and a sprinkling of cumin seeds.
from The Natural Cook: Eating the Seasons from Root to Fruit by Tom Hunter; available in the shippon gallery