This is a simple Roasted Celeriac Soup that is big and mellow in flavour. Perfect Autumnal fayre.
Preheat the oven to 200°C/400°F/Gas Mark 6
Peel and chop the celeriac and onion into roughly 5 cm chunks/wedges. Drizzle the garlic oil and scatter the salt over the veg. Mix the veg around in it and then pour in the stock. Cover with silver foil and bake in the oven for an hour or until the veg is soft.
Remove carefully from the oven and blitz. I add usually about 250 mls of double strength stock but you can add more or less to get the thickness you require. I do like to add 4 tbsps of double cream too but that is optional. Season carefully to taste.
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