Creamy Leek and Potato Soup
Trim, peel and dice the celeriac. Peel and roughly dice the onion. Wash, peel and dice the potatoes. Trim the leek and cut into rings.
Heat the oil in a pan and briefly sweat the leek, onion, celeriac and potatoes. Add the stock, cover and simmer over a low heat for 20-30 minutes.
Puree the soup finely and season with salt and pepper. Ladle into bowls and garnish with creme fraiche and spring onion rings. Season lightly with freshly ground pepper and serve.