Butterbean and celeriac velouté with chermoula

Celeriac soup is heavenly and benefits from being made in advance – perhaps the night before you plan to eat it – to give the flavours time to meld. The soup will then be ready to be reheated and served hot. It is also lovely when served chilled.

SERVES 4

PREPARATION TIME: 20 MINUTES

COOKING TIME: 35 MINUTES

1 celeriac, about 500g (1lb2oz), cubed

a squeeze of lemon

2 tablespoons olive oil

2 celery stalks, finely chopped

1 onion, finely chopped

2 garlic cloves, chopped

300g (10½oz) cooked butterbeans

½ teaspoon salt

2 tablespoons crème fraîche (optional)

4 tablespoons chermoula dressing

Drop the cubed celeriac into a bowl of cold water with a squeeze of lemon. This will stop it browning.

Heat the olive oil in a large saucepan. Add the celery, onion and garlic and cook for 10 minutes until soft and translucent but not brown. Add the drained celeriac cubes and cook for a further 5 minutes, then tip in the butterbeans with 800ml (28floz) water and the salt. Bring to the boil, then reduce the heat and simmer for about 20 minutes.

Allow the soup to cool slightly, then transfer to a blender. Blend with the crème fraîche (if using) until very smooth. For a truly velvety soup, push the mixture through a sieve. Adjust the seasoning. Serve chilled or reheat gently until piping hot. Add a spoonful of the chermoula dressing to each serving.