60g (2½oz) butter 2 onions, chopped 2 garlic cloves, crushed 1 large celeriac, peeled and chopped into chunks 300ml (½pt) each double cream and milk
1 Melt the butter in a large saucepan and add the onions and garlic. Cook gently for 5 minutes without colouring, then add the celeriac and cook for 2 minutes. Add the cream and milk, bring to a gentle simmer, then turn down the heat and cook for 20 minutes.
2 Season well, transfer everything to a blender or food processor and blend until smooth. This will freeze for up to a month.
Per serving 382-287 calories, 37-28g fat (23-17g saturated), 7.5-5g carbohydrate