Chestnut & Celeriac Soup

Chestnut & Celeriac Soup
From Tesco

1 leek, chopped
1 carrot, chopped
1 tbsp vegetable oil
6 cups vegetable stock
1 celeriac, chopped
½ tsp dried thyme
16 ounces chestnut purée
freshly ground black pepper
créme fraiche and chives to serve
celeriac chips to serve (optional)

1. In a large saucepan, fry the leek and carrot in the oil over a medium heat until the leek is softened.
2. Add the rest of the ingredients to the pan and bring to a simmer.
3. Cover and cook for about 25 minutes until the vegetables are tender.
4. Allow the soup to cool, then purèe in batches in a food processor or blender.
5. Return the soup to the pan and reheat.
6. Serve the soup in bowls with a dollop of crème fraîche and chives if wished.

Serves 6.