Preperation

Heat the olive oil in a heavy-based pan. Fry the onions and celeriac on a medium heat for about 5 minutes until the onions are translucent and have taken on a bit of colour. The naturally occurring sugars in the onions will help them to caramelise. Don’t let the onions brown too much or the finished soup will be coffee-coloured.

Add the potatoes, water and thyme, and season well with salt and pepper. Let it simmer gently for about 20 minutes.

Take the pan off the heat and add the cream. Puree the soup using a stick blender.

Only now should the brie be added, so it keeps its structure in the soup. Stir it through and taste. If necessary, add a little more salt and pepper to taste.

Garnish with the parsley and enjoy!

Serve with crunchy bread or crispy potato cakes made from grated potatoes, an egg and some salt and pepper.