CELERIAC soup with a hint of curry

This is not unlike the parsnip curry soup invented by Jane Grigson many moons ago. Now that English celeriac is plentiful in late summer and over the winter, it is an interesting variation. Peel the celeriac with a small sharp knife – because it is so knobbly it will be impossible to do with a vegetable peeler. Celeriac is always cheaper in farm shops, straight from the ground with no fancy wrapping.

SERVES 6

75g (3 oz) butter

2 large onions, chopped

3 garlic cloves, crushed

40g (1½ oz) flour

1 level tablespoon curry powder

1.8 litre (3 pints) vegetable or chicken stock

675g (1½ lb) celeriac, peeled and cut into 2cm (1 inch) cubes

150ml (¼ pint) single cream

chive stalks, snipped

Melt the butter in a deep saucepan. Add the onions and fry them over high heat for about 5 – 10 minutes. Add the garlic, then sprinkle in the flour and curry powder. Stir in the stock and bring to the boil.

Add the celeriac, cover and simmer for about 20 – 30 minutes until tender.

Strain the soup, put the vegetables into a food processor and whiz until completely smooth. Return the liquid and the puréed vegetables to the pan. Bring to the boil. Season with salt and pepper, and stir in half the cream.

The soup can be made up to 2 days ahead. It also freezes well.

Pour the soup into bowls, swirl a little of the remaining cream on top and sprinkle with the chives.

AGA COOKING Cook on the boiling plate up to the boiling of the stock. Add the celeriac, bring to boil, cover and transfer to the simmering oven for about 30 – 35 minutes until tender. Continue as above.