Cream of fennel and celeriac soup

Fennel and celeriac soupmakes 1–2 litres

olive oil
2–3 garlic cloves
2 fennel heads
2 medium celeriacs
2 carrots
1–2 potatoes
herbs from the garden
2 onions
1-2 leeks
vegetable stock

Wash and chop all the vegetables.

Heat the olive oil add the garlic and then the fennel, celeriac, carrots and potatoes cut into 3cm chunks. Add salt and some of the herbs, and cover and simmer for 10–15 min. Add the onions and more olive oil if needed.

Simmer for another 5 minutes and then add the chopped leeks and the rest of the herbs. Add enough stock to cover the vegetable mix and bring it back to a simmer. When everything is soft remove any large woody herb stalks and liquidise, addding more stock and olive oil depending on how creamy you would like it.

Season as required.

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