Winter soup

1. Peel the celeriac, turnips and potatoes. Wash the leeks, celery and all the vegetables. Cut into small pieces. Peel and slice the shallots.

2. Fry the celeriac, turnips, celery and leeks in a large pan with 20 g butter for 10 minutes. Add the potatoes and shallots. Salt and pepper. Sprinkle with flour. Mix. Moisten with milk. Flavour with freshly grated nutmeg.

3. Simmer for 20 minutes, stirring regularly. Add the remaining butter and sprinkle with chervil. Stir again and serve.

Find out more soup recipes:

Potato soup

Pumpkin and vanilla soup

Carrot soup with rosemary

Photo credit: Sucré Salé