1 Tbs butter
1 Tbs olive oil
1 onion, diced
2 cloves garlic, chopped
1 celeriac, peeled and diced
2 large potatoes, peeled and diced
1 L vegetable or chicken stock, approximately
Salt and freshly ground black pepper
Fresh thyme and sage
Extra virgin olive oil
1 Heat a large saucepan, add the butter and olive oil. Add the onion and garlic. Cook while stirring for 5 minutes.
2 Add the celeriac and potato then the stock. Bring to a boil then simmer for about 30 minutes or until the vegetables are soft. Season and puree, adding more stock if necessary.
3 Strip the thyme leaves from the stalks. In a small pan heat 2 tablespoons of good quality olive oil and fry the sage leaves and the thyme until fragrant and crispy.
4 Ladle the soup into warm bowls and spoon over the herbs and oil. Serve with toasted bread rubbed with garlic.