with Pickled Rhubarb
A simple dish that's a little bit unusual. The nutty savoury soup is a great contrast to the zingy rhubarb pickles.
PREP TIME: 10 MIN | COOK TIME: 20 MIN | TOTAL TIME: 30 MIN
½ large celeriac
1 tsp chopped thyme leaves
up to 300ml whole milk
4 tbsp cider vinegar
4 tbsp sugar
1 stick rhubarb
Melt the butter gently in a heavy saucepan whilst you peel and finely slice the celeriac. Add the celeriac and thyme to the butter with a pinch of salt and sweat for 10-15 minutes until the celeriac is very soft. Add half the milk then bring to the boil briefly before blending with a hand blender. Gradually add more milk until you have a smooth, thick soup. Season to taste.
For the rhubarb, put the sugar and the vinegar in a small saucepan and set over a low heat until the sugar melts. Remove from the heat. Use a peeler to peel the rhubarb into long, thin ribbons. Add the ribbons to the pickling liquor and leave to steep for 5 minutes.
To serve, drain the rhubarb, pour the soup into warmed bowls and top with the pickled ribbons.