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Ingredients
- 50g butter
- 1 brown onion, finely chopped
- 1 small celeriac, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 sprig flat-leaf parsley, plus extra
- 4 cups chicken stock
- 1/2 cup pouring cream
- Cracked black pepper
- Celery salt, to taste
Method
Melt butter in a saucepan over low heat. Add onion, celeriac, potatoes and parsley. Cook for five to eight minutes, stirring frequently. Add chicken stock and bring to the boil. Then simmer for 10-15 minutes or until vegetables are tender. Process the mixture and return to the saucepan, add cream and pepper and stir until heated through. Pour into bowls and add extra parsley and salt.
