1 onion, chopped
1 clove garlic, peeled and finely chopped
1 celeriac, trimmed peeled and diced
2 medium sized leeks, sliced
1 medium to large potato, peeled and diced
1 litre chicken or vegetable stock
Melt the butter in a pan and add all the vegetables, season generously and gently sweat the vegetables for 10 minutes or until they are starting to soften.
Add the stock and bring to the boil then cover and simmer for 20 minutes or until the celeriac is completely tender. Liquidise until smooth.
When serving garnish with a swirl of cream and chopped parsley, or flaked dried pepper.