Roasted leek and celeriac soup

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 tablespoons olive oil

800g (about 2 large) leeks, white part only, cut into 5 cm lengths

1 garlic bulb, unpeeled, halved

800g celeriac, chopped

250ml (1 cup) milk

125ml (½ cup) thick (double/heavy) cream

2 tablespoons snipped chives

slices of toasted baguette, to serve


1. Preheat the oven to 200°C. Put the olive oil in a roasting tin and heat in the oven for 5 minutes. Add the leek and garlic bulb halves and season with salt and freshly ground black pepper. Shake the roasting tin to coat the vegetables with the oil. Roast for 20–25 minutes, or until the leek is tender. Remove the leek and roast the garlic for a further 10–15 minutes, or until tender when pierced with the tip of a knife.

2. Meanwhile, put the celeriac and 750 ml (3 cups) of water in a large saucepan. Cover and bring to the boil, then reduce the heat to medium—low and simmer for 20 minutes, or until tender. Add the roasted leek.

3. Squeeze or scoop the garlic into the saucepan. Season with salt and freshly ground black pepper and mix well. Add the milk.

4. Remove the saucepan from the heat. Using an immersion blender fitted with the chopping blade, whizz for 45 seconds, or until puréed. Stir through the cream and gently reheat the soup. Check the seasoning and thickness, adding additional milk if the soup is too thick. Sprinkle with the chives and serve topped with slices of toasted baguette.