Chestnut and Celeriac Soup

Ingredients:

1 leek, chopped

1 carrot, chopped

1tbsp vegetable oil

1½litre vegetable stock

1 celeriac, chopped

½tsp dried thyme

435g chestnut purée

freshly ground black pepper

créme fraiche and chives to serve

celeriac chips to serve (optional)

Method:

1. In a large saucepan, fry the leek and carrot in the oil over

a medium heat until the leek is softened.

2. Add the rest of the ingredients to the pan and bring to a simmer.

3. Cover and cook for about 25 minutes until the vegetables are tender

4. Allow the soup to cool, then purèe in batches in a liquidiser goblet.

5. Return the soup to the pan and reheat.

6. Serve the soup in bowls with a dollop of crème fraîche and chives if wished.