#CLPSOUP

“BLt Salads’ got a new ACRONYM in town. ”

Celeriac, potato, and leek soup

1x small celeriac peeled chopped into 2cm pieces

1 leek, white part thinly sliced, green part shredded

3 medium washed potatoes (i used an agria variety)

50g butter

1 bunch oregano, leaves picked

2 tbs olive oil

2 tsp white vinegar

100ml milk

Preheat oven to 220C.

Thinly slice the potatoes then scatter half over a lined baking tray, toss with olive oil and shredded green leek and arrange into in a single layer. drizzle with vinegar and bake for 10 minutes or until crisp.

Meanwhile place the remaining potato in a saucepan with celeriac, the white part of the leek, butter, and oregano. Add water to just cover the veg and place over high heat. Bring to the boil and cook for 20 minutes or until veg is fork-tender. Add milk and use a stick blender to whiz until smooth. Season to taste and divide between bowls and top with crispy leek and potatoes.

Serve hot!