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Celeriac Soup with Leeks and Cheese Tosties


40ml olive oil
4 medium leeks, sliced
3 garlic cloves, sliced
1 large celeriac, peeled and chopped into 2cn pieces
2 medium potatoes, chopped into 2 cm pieces
500ml vegetable oil
500ml milk
4 slices bread
dijon mustard to spread
100g gruyere, grated

1. Heat the oil in a large saucepan, add the leeks and cook gently for 10 minutes until soft and sweet, remove half the leeks and set aside, add the garlic to the pan and cook for 3 minutes, stirring occasionally.
2. Add the celeriac and potatoes with the stock and milk, bring to the boil, then cover and simmer gently until very tender. Season well and blend.
3. Heat the grill, lightly toast the bread in a toaster, spread each slice with a little mustard, then divide the reserved cooked leeks evenly among them, sprinkle over the gruyere and season well, put the toast under the grill and cook until the cheese is bubbling. Serve the toast with the soup, top with chopped chives if you like.

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