This classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.
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My favourite way to eat celeriac is as a soup, and the addition of the sage and hazelnut pesto adds delicious crunchy texture and earthy flavours. I sometimes add a crumble of crispy smoky pancetta on top with the sage and hazelnut pesto, which is just so good.
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You don’t need to be seaside to enjoy a creamy bowlful of Smoked Haddock Corn Chowder. Pieces of smoky haddock, finely sliced leeks, fresh dill, dry white wine, rich butter and more combine to create a chowder that will warm you up whether you’re out on the shore or indoors on a cold autumn night.
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This soup is a ray of sunshine in a bowl during the grey days of autumn. The butternut squash is so sweet and creamy, and I love spicing and warming it up with cumin and garam masala.
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