The former Great British Baking Show judge offers a comforting country vegetable soup from her new cookbook.
Mary Berry’s Potato Leek Soup
Serves 6
2 tbsp. unsalted butter
2 medium leeks, sliced
12 oz. celery root, peeled and cut into small cubes (about 2¾ cups)
9 oz. russet potato, peeled and cut into small cubes (about 1¾ cups)
3 cups chicken broth
½ tsp. kosher salt
¼ tsp. black pepper
½ cup whole milk
1 tsp. Dijon mustard
¼ cup heavy cream
1 tbsp. sliced fresh chives
1. Melt butter in a large saucepan over medium heat. Add leeks, and cook, covered, stirring often, until softened, 4 to 6 minutes. Add celery root and potato; cook, covered, stirring often, until vegetables begin to soften, about 3 minutes.
2. Stir in broth, salt and pepper. Bring to a boil, and reduce heat to medium-low to maintain a simmer. Cover, and cook until vegetables are tender, 15 to 20 minutes.
3. Carefully transfer soup to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Process until smooth. Return soup to pan over medium-low heat. Stir in milk and mustard.
4. Ladle soup into individual bowls. Drizzle with cream, and sprinkle with chives.
Active time: 40 minutes
Total time: 55 minutes
