Potato, celeriac and sage
Photo by Babiche Martens
- Heat a large saucepan, add the butter and olive oil. Add the onion and garlic. Cook while stirring for 5 minutes.
- Add the celeriac and potato then the stock. Bring to a boil then simmer for about 30 minutes or until the vegetables are soft. Season and puree, adding more stock if necessary.
- Strip the thyme leaves from the stalks. In a small pan heat 2 tablespoons of good quality olive oil and fry the sage leaves and the thyme until fragrant and crispy.
- Ladle the soup into warm bowls and spoon over the herbs and oil. Serve with toasted bread rubbed with garlic.