Celeriac Soup

Prep Time


Cook Time

30 min




22 ltrs Country Range Chicken or Vegetable Bouillon (made up)

2525 g Country Range Plain Flour

7575 g Country Range Butter

500500 g celeriac, peeled and diced

500500 ml double cream

2525 g risotto rice

1 1 medium onion, peeled and chopped

1 1 medium leek, peeled and chopped

salt and pepper to taste

Multiply by
  • 1Place the butter into a large pan and melt. Add the onion, leek, salt and pepper and sweat for 4-5 minutes until the vegetables are soft and translucent.
  • 2Add the celeriac and flour and mix for 3-4 minutes.
  • 3Add the stock and bring to the boil. Then add the risotto rice and cook for 20-25 minutes on a gentle heat.
  • 4Finally, add the double cream then remove from the heat. Blend until smooth in a liquidiser then return to the pan, heat and serve.