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Peel & cube celeriac and apple, slice leeks discarding the tops and tails, dice onions and crush garlic. Keep a handful of sliced leeks back for topping the soups. Gently sweat the rest of the ingredients in a heavy based pan with a generous knob of butter for 10-15 minutes.
Season the veg, add stock and simmer for 20 minutes.
Fry the leftover leeks in a pan with a little oil and set aside.
Whizz up in a blender. Serve in deep bowls, top with extra leeks and a drop of truffle oil for indulgence!
From the Larder