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This velvety, luxurious soup – courtesy of Nick Nairn – is the perfect winter starter. Serves 4-6.

Ingredients

• 50g unsalted butter
• 150g onions, thinly sliced
• 2 celery sticks, washed and chopped
• 450g peeled celeriac, diced or grated
• 150g peeled floury potato, diced or grated
• 1 litre good chicken or vegetable stock, heated to boiling
• 500ml milk
• Squeeze of fresh lemon juice

 

To finish

• 150ml double cream
• A little white truffle oil
• Chopped chives or sprouted onion seeds
• Sea salt and freshly ground black pepper

Steps

1. Melt the butter in a large saucepan and sweat the onions and celery for about 10 minutes until they are soft. Add the celeriac, potato and a little salt. Pour in the boiling stock and bring back to the boil, then reduce the heat. Simmer for 30 minutes and then liquidise with the milk. Check and adjust seasoning, adding a squeeze of lemon before reheating.
2. If you’re serving the soup immediately, garnish with a swirl of double cream, a few drops of truffle oil and some chopped fresh chives or a tangle of sprouted onion seeds.