CELERIAC, LEEK AND POTATO SOUP
INGREDIENTS (SERVES 4)
2 heaped tsp Barilla pesto sauce
1 celeriac, peeled and diced
2 young garlic sticks, roughly chopped
2 leeks, roughly chopped
2 shallots, diced
3 knobs of Ashgrove herb and garlic butter
2 chat potatoes, diced
2 cups vegetable stock
1 cup Ashgrove cream
salt and pepper
Hillfarm garlic infused canola oil
Add the celeriac, garlic, leek, shallots, potatoes and butter to a saucepan over a medium heat. Mix everything together and leave to cook down for 10 minutes over a low heat. Add the pesto and stock. Leave to simmer for a further 10-15 minutes to let the potatoes soften. Add the cream and bring it back to the boil and simmer for a fruther 5 minutes.
Blitz everything together and add a couple of pinches of salt and pepper.
Serve with some parmesan and a drizzle of oil on top.