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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Make the soup a day ahead; reheat to serve
Heat the butter in a medium pan; cook the onion until soft. Add the celeriac chunks and stock. Bring to the boil and simmer, partly covered, for 15 minutes. Add the peas and simmer for 5 minutes.
Liquidise the soup, return to the pan, reheat and season – add a little water if it’s too thick. Serve in small cups, topped with ham, a drizzle of oil and some freshly ground black pepper.
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