Ingredients

2 celeriac (approx 1.8kg) 

 Method

Peel and roughly chop the celeriac.  Place in a roasting tin and drizzle with extra virgin olive oil.  Roast in an oven at about 240 turning frequently to brown on all sides.  Roasting brings more flavour out of the vegetables by caramelising the natural sugars

Pour the leftover oil from the roasted celeriac into a saucepan, and add a knob of butter.  Butter has a lower burning temperature than oil, so using them together allows the butter to brown giving a nutty depth of the flavour.    Add the leeks, and cook until soft

Add the celeriac to the pan, add the water and simmer for 30 mins.  Puree adding more water if necessary.   Season with salt and pepper. Don’t be alarmed if it takes more than a pinch of salt, it will still contain far less than a carton of soup!