Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.
- 3 tablespoons butter
- 1 cup chopped onion
- 2 cups chopped Yukon Gold potatoes
- 2 cups diced celeriac
- 1 tablespoon grated ginger
- 4 cups chicken stock
- ¼ cup whipping cream
- Salt and freshly ground pepper
- 2 tablespoons slivered pickled ginger
Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.
Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger. Serves 4.