Jane Devonshire’s Roast Ham & Celeriac Soup
Master Chef winner Jane Devonshire has produced this tasty wholesome soup exclusively for the Drew & Cole Soup Chef.
Season to taste and serve with plenty of chunky warm bread.
1 tbsp olive or cooking oil
250g chopped ham
500g (~1 medium) celeriac, peeled and chopped
1 x 400g can butterbeans, drained
100ml double cream
750ml ham stock
1-2 tbsp whole grain mustard
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the celeriac and stir regularly for ~2 minutes until it starts to soften, then cancel the SAUTE function. To save time you can leave the sauté step out, but we would recommend using this feature to maximise flavour.
Add the rest of the ingredients and stir to combine, then put the lid on and select the CHUNKY function.
When the program has finished, open the lid and season to taste before serving.