Celeriac and field mushroom soup with chive oil - Harrison Catering

Ingredients

• 450g celeriac, peeled and chopped
• 50g shallots, chopped
• 1 garlic clove, chopped
• 6 tbsp olive oil (for cooking)
• 40g leeks, thinly sliced, white part only
• 100g peeled diced potatoes
• 750ml of vegetable stock (use 2 stock cubes)
• 200ml semi skimmed milk
• 50g field mushrooms or ceps, sliced
• 1 tsp chives, finely snipped
• 3 tbsp olive oil (for the chive oil)
• Salt and pepper for seasoning