Ingredients

For the winter vegetable soup:

• 1 medium-sized leek
• 1 medium-sized onion
• 1 medium-sized potato
• 1 celery stick
• 100g celeriac (or celeriac tops)
• 1 medium-sized carrot
• 1 small turnip
• 1 small garlic clove
• 30g butter, unsalted
• 5 pinches of sea salt
• 1 pinch of freshly ground white pepper
• 800ml of recently boiled water

To serve:

• 15g chervil and parsley

Tools

• Titanium Chef Baker
• Thermoresist Glass Blender Attachment

Method

For the winter vegetable soup:

1. First, get busy with your peeling, washing and chopping – dice all the vegetables to about 1cm pieces (fingernail size). So, slice the leek lengthways, lightly wash away any grit, and chop. Peel and chop the onion, potato, celery and celeriac. Halve the carrot lengthways and chop. Chop the turnip and coarsely chop the garlic.
2. Put the kettle on, as you’ll need 800ml of recently boiled water.
3. In a medium-sized saucepan and on a medium, melt the butter, and when it's foaming, add the onion and cook it for about 3 minutes, stirring occasionally.
4. Add the garlic and the remaining diced vegetables.
5. Season with salt and pepper and cook for a further 4 minutes without colour.
6. Now pour in the recently-boiled water, and – your comforting, wholesome soup is almost ready – gently simmer for a further 2 minutes. Meanwhile, chop the chervil – my favourite! – and parsley and keep these to one side.
7. Finally, taste and correct the seasoning – but only if necessary.

To serve:

1. Call your loved ones to the table. Divide the soup between bowls and scatter over the herbs. Serve with a baguette, perhaps, or (if I am there) a sourdough loaf.

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