Rotsellerisoppa med grädde och potatis

Serves 4-6 Ingredients: • 2 onions, finely diced • 2 sticks of celery, finely diced • 2 medium potatoes, diced • 2 cloves of garlic, mashed • ½ a large celeriac, peeled and cubed • 1 litre vegetables stock • 150ml single cream • 1 tbsp finely chopped fresh parsley • A knob of butter • Olive oil • Salt and pepper Method: 1. Heat a knob of butter and dash of olive oil in a large soup pan. Lightly fry the onions, celery and garlic until translucent, before adding the potato and celeriac. 2. Tip in the vegetables stock and simmer gently until all of the vegetables are soft through. Blend the soup using a stick blender or food processor, pour in the cream and parsley and season to taste. Serve with a drizzle of rapeseed oil and a little bread.