1Slice the shallot and dice the garlic. Remove the skin from the celeriac and dice into 1cm cubes.
2In a saucepan, sweat the shallot with butter until the shallot is soft and translucent. Add the garlic and cook for a further minute.
Add the celeriac and sweat for 5 minutes and then cover with the milk. Cover the pan with a lid and simmer for 20 minutes. When the celeriac is completely soft, blitz in a food processor until smooth and velvety. Add salt and pepper to taste.
3Pick through the wild garlic leaves and discard the stalks. Slice into thin strips and add to the soup just before serving.
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« Seasonal wild garlic can be replaced with freshly cut chives to finish this soup. »