• STEP 1

    Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the bulb of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don’t stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.

  • STEP 2

    Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.

  • STEP 3

    When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks (you can squeeze out the softened garlic and eat it spread it on toast if you like), then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.


'As the haddock is just flaked over to finish,

you can leave it out if the kids aren’t keen.

Also, if you want to make this soup

vegetarian, simply omit the haddock and

make the soup with vegetable stock.'


The celeriac soup can be made

and the haddock poached 2 days in

advance or up to a month ahead and

frozen – defrost both completely

before reheating


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.13 ratings