Potato, celeriac and ginger soup Add to ...

3 tablespoons butter

1 cup chopped onion

2 cups chopped Yukon Gold potatoes

2 cups diced celeriac

1 tablespoon grated ginger

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper

2 tablespoons slivered pickled ginger

Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger.

A small glass of medium-sweet sherry would be splendid with this soup. - Beppi Crosariol