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Celeriac, sweetcorn and leek soup
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1 leek, trimmed
2 tbsp olive oil
1 tbsp unsalted butter
1 onion, sliced
2 cloves garlic, sliced
500g Waitrose celeriac, peeled and thinly sliced
150ml whole milk
150g frozen sweetcorn (or drained canned)
500ml fresh Cooks’ Ingredients chicken or
¼ lemon, juice
Crusty bread, to serve (optional)
1. Cut a 5cm piece off the green end of the leek and set aside. Roughly slice the rest of the leek and put in a pan with 1 tbsp oil, the butter, onion, garlic and celeriac. Add a good pinch of salt, set over a medium-high heat and cover with a lid. Sweat for 10 minutes, stirring regularly, until tender.
2. Uncover the pan, add the milk and simmer for another 2-3 minutes, then add the sweetcorn, stock and 150ml water and simmer for another 4-5 minutes. Allow to cool a little, then transfer to a blender. Add the lemon juice and whizz until smooth. Add more salt, pepper or lemon juice to taste.
3. For the crispy leek topping, heat the remaining 1 tbsp oil over a medium-high heat in a small non-stick frying pan. Halve the reserved piece of leek and then slice lengthways as finely as possible. Add to the hot oil with a pinch of salt and fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon, blot on kitchen paper and then scatter over the soup along with some black pepper to serve (reheating it if necessary). Enjoy with some crusty bread, if liked.
Cook’s tipYou can make this recipe vegan by using vegetable stock, and swapping the butter for another tbsp of oil and the whole milk for cashew drink.
Typical values per serving:
This recipe was first published in October 2021.