Instructions: First of all melt the butter gently in a large heavy saucepan and add the celery celeriac and onion to it.

Stir well to get all the vegetables coated in butter and keep the heat as low as possible.

Cover the saucepan with a lid and sweat the vegetables taking care not to burn them for 10 minutes.

Now add the stock salt and freshlymilled black pepper and bring everything up to simmering point and simmer gently (covered) for 40 minutes or until the vegetables are tender.

Then cool it a little and liquidise the soup adjusting the seasoning.

Then return it to the saucepan add the cream and reheat gently before serving.

Serve garnished with the chopped celery leaves and accompanied by some crisp French bread.

Needs to be eaten on the day its made as the celeriac tends to discolour with keeping.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.