Recipe Detail



Preparation 25 mins | Cooking 40 mins | Serves 4

2 tbs olive oil

2 leeks (white part only), trimmed, halved lengthways, washed and thinly sliced

700g bulb celeriac, trimmed, peeled and roughly chopped*

500g Desiree potatoes, peeled and roughly chopped

3 garlic cloves, crushed

6 cups fish or chicken stock

1/3 cup light thickened cream + extra to serve

150g pkt hot-smoked smoked salmon fillets (boned and skin removed and flesh flaked)

2 tbs finely chopped chives + extra to serve

Toasted sourdough bread, to serve

STEP 1: Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring occasionally, for 4-5 minutes until softened. Add celeriac, potatoes and garlic and cook, stirring occasionally, for 5 minutes until vegetables begin to soften.

STEP 2: Stir in stock, cover and bring to the boil. Reduce heat and gently simmer, stirring occasionally, for 20-25 minutes until vegetables are tender.

STEP 3: Using a hand-held blender, blend soup until smooth. Add cream and half of the smoked salmon. Gently simmer over low heat for 5 minutes. Stir through chives. Season with salt and pepper to taste.

STEP 4: Ladle soup into bowls. Drizzle with a little extra cream. Top with remaining flaked salmon and extra chives. Serve with toasted sourdough bread.

*Note, celeriac discolours quickly so place the cut celeriac into a bowl of water with a good squeeze of lemon juice as you prepare it.