Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.

Ingredients

• 3 tablespoons butter
• 1 cup chopped onion
• 2 cups chopped Yukon Gold potatoes
• 2 cups diced celeriac
• 1 tablespoon grated ginger
• 4 cups chicken stock
• ¼ cup whipping cream
• Salt and freshly ground pepper

Garnish:

• 2 tablespoons slivered pickled ginger

Method

Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger. Serves 4.