Soup

Celeriac soup with cardamom

1 tsp cardamom seeds
2 leeks, cut into Iarge chunks
2 garlic cloves, sliced
1 tbsp salted butter
1-2 heaped tbsp madras curry powder
2 medium celeriac, cut into large chunks
1 litre very strong chicken or fish stock

FOR THE TOPPING
100ml whipping cream
25g ginger, finely grated
Half an orange, zested and finely grated
Half a lime, juiced

First, lightly whip the cream for the topping. Press the juice from the grated ginger by wringing it through a handkerchief. Add this with the orange and lime to the cream, which will thicken further and be soured by the juice. Set aside.

Grind the cardamom seeds to a fine powder. Fry the leeks and garlic gently in the butter without browning. When they become translucent and fragrant, add the curry powder and cardamom, and let it fry a little more. Add the celeriac and stock, and season sparingly with salt and pepper. Add water to just cover the vegetables if necessary.

Simmer until the vegetables are very tender. Whizz in a food processor until smooth. Adjust the seasoning then dollop the cream on top - eat while hot.

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