A good recipe for middle or end of winter especially if you're faced with an overabundance of winter root vegetables. The celeriac makes a really nice mild celery flavoured soup but can, along with the parsnip, be substituted by other vegetables. Any leftovers can be frozen for a quick nutritious meal further down the track.
6 celeriac (good size)
Large handful of parsley
Chives to taste
Melt the butter (1 to 2 Tbsp or less if you wish), add finely chopped leek and sautee until soft. Add celeriac and parsnip chopped into cubes and cook for a few minutes. Add water to cover and simmer until vegetables are soft. Remove from heat and add chopped parsley and chives then blend until smooth in a food processor. Return to low heat and add water until the desired consistency is reached. Add salt and pepper to taste.