Ingredients
Method
1.
Combine celeriac, onion, garlic, celery, the water and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.
2.
Stand soup 10 minutes, then blend or process, in batches, until smooth. Return soup to cooker; stir in cream. Cook, covered, on high, until hot; season to taste.
3.
Serve soup sprinkled with chervil; drizzle with oil.
Be careful when blending or processing hot soup – don’t over-fill the container (one-third to half-full as a guide), and make sure that the lid is secure.
Note