Celeriac soup

This received an enthusiastic welcome - you said it was even better than lentil and carrot, your current favourite. It's dead easy to make, once you've got past the peeling of the celeriac (always a bit of a pain).

Makes enough for 3. You'll need:

1 medium-sized onion, finely chopped
vegetable or chicken stock
1 medium celeriac, peeled and chopped into chunks
salt and black pepper
a drizzle of olive oil

First of all, fry the onion in a little olive oil until it turns translucent. Add the celeriac, and then the stock (I must have put in a pint or so - you need enough to cover all the celeriac, and then it really depends how thick you like your soup after that).

Bring to the boil and simmer for 15-20 minutes, until the celeriac is tender. Blitz everything with a handblender (or shove in the food processor) - you should get a beautifully smooth, silky soup. Add salt and pepper to taste, and dilute with water/milk/cream if it's too thick.

Eat with lots of crusty bread. Your dad decided he quite liked his with a drizzle of olive oil on top.