Celeriac and dill soup

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Step 1

In a heavy saucepan over a medium flame, melt the butter.

Step 2

Add the onion and sauté for about five minutes.

Step 3

Add the bay leaf and the celeriac, and sauté for another five minutes.

Step 4

Add the stock, bring to a boil, then cover and lower the heat. Simmer until the celeriac is tender, about half an hour.

Step 5

Remove from the heat, extract the bay leaf, and add the dill.

Step 6

Purée with a blender stick. Stir in the cream and lemon juice, and season with salt and pepper.

Step 7

Reheat gently, if necessary, but don’t allow the soup to boil. Garnish with fresh dill to serve.