1 | Peel 1 celeriac and cut into small pieces. |  |
2 | Put in a large saucepan and add 1 litre whole milk, 1 bouquet garni and salt.
Bring to the boil on medium heat, then turn the heat right down and leave to simmer, watching that the pan does not boil over. |  |
3 | Meanwhile, bring a pan of salted water to the boil and plunge 1 bunch parsley into it for 30 seconds to blanch. |  |
4 | Drain and cool under really cold running water. |  |
5 | Once the celeriac is soft... |  |
6 | ...take the pan off the heat and blend the contents. |  |
7 | Add the parsley and blend again. |  |
8 | Check the seasoning, and your celeriac and parsley soup is ready. |  |
You can be generous with the parsley; it will only enhance the flavour and give a lovely green colour.