Silky Celeriac Soup with Smoked Haddock Recipe

In a large pot, sauté the onion and garlic until translucent.

Add the celeriac and cook for a few more minutes.

Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the celeriac is tender.

While the soup is simmering, poach the smoked haddock fillets in a separate pan until cooked through. Remove from heat and flake the fish into small pieces.

Using a blender or immersion blender, puree the soup until smooth and creamy.

Stir in the heavy cream and season with salt and pepper.

Serve the soup topped with the smoked haddock and garnish with fresh chives.