Creamy Celeriac Soup

Step 1: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to make a sachet. Tie it securely with cooking twine.

Step 2: Melt the butter in a large pot over medium-low heat. Add the onion, leek, celery and garlic. Cook for 10 minutes, until the onion is soft but not golden. Take your time; this builds the flavour base for a soup made with water rather than stock.

Step 3: Add the celeriac and potato. Cook for 10 minutes, stirring regularly, until the outsides begin to soften. Keep the vegetables from browning to preserve the soup's pale colour.

Step 4: Add the salt, white pepper, sachet and water. Bring to a boil, then reduce to a simmer. Simmer uncovered for 25 minutes, until the celeriac is very soft.

Step 5: Add the cream and simmer for another 3 minutes.

Step 6: Remove the sachet, then blend the soup until completely smooth. Use a stick blender, or let the soup cool slightly and blend it in batches. For a countertop blender, fill it no more than one-third full, remove the lid cap and cover the opening with a folded tea towel while blending.

Tip: A stick blender takes about 3 minutes. Handle hot soup carefully when using a countertop blender.

Step 7: Taste and adjust the salt and pepper.

Step 8: Ladle the soup into bowls. Top with croutons and chives, drizzle with olive oil, and serve with crusty bread for dunking.