Fendant Soup

Finely slice the onion and garlic.

Peel and roughly chop the celeriac.

Cut the white of the leeks into rounds.

Melt the butter in a pan. Add the garlic and onion. Leave to sweat for a few minutes.

Add the celeriac and leeks. Let them brown for a few minutes.

Pour in the Fendant and the vegetable stock, bring to the boil, and leave to cook for 15 min on a medium heat.

Blend the mixture into a smooth soup and season with salt and pepper.

Whisk the full cream to thicken it.

Serve the soup in bowls and place a spoonful of whipped cream on top.