Celeriac & roasted garlic soup
One from Alida Ryder. Not at all difficult, largely looking after itself once in the pot.
A whole garlic bulb is roasted in the oven for around 45 minutes (until the cloves are soft). This is added to the whole celeriac root, an onion, and two peeled potatoes which you’ve sauteed for 10 minutes.
Then add a litre of stock (vegetable or chicken, your preference). Simmer for 45 minutes or until the vegetables are soft, blend, stir in 100ml of cream and serve.
The parsley oil’s a nice touch. Simply blend fresh flat-leaf parsley to 50ml or so of olive oil, blend then pass through a sieve.