INGREDIENTS

1 leek trimmed and roughly sliced
1 tsp olive oil
1 tsp unsalted butter
1 onion sliced
1 clove garlic thinly sliced
500g celeriac peeled and thinly sliced
150g milk (full fat or as preferred)
150g sweetcorn (frozen or drained can)
500ml chicken or vegetable stock
0.25 lemon, juiced
Bread to serve

METHOD

1. Place the butter, oil, leek, onion, celeriac and garlic in a large pan over a medium heat, cover with a lid and sweat for 10 minutes, stirring regularly to prevent sticking.
2. Uncover the pan, add the milk and simmer to 2–3 minutes.
3. Add the sweetcorn, stock and 150ml water and simmer for 4–5 minutes.
4. Place the pan contents, once cooled a little, with the lemon juice and some pepper (to taste) in a blender: blend to the consistency desired.
5. Return to the pan and simmer gently to reheat.
6. Serve immediately with bread.