Ingredients

Steps

• Melt 25g of butter in a large pan over medium heat.
• Fry chopped shallots, leeks, celeriac, and carrots for 5 minutes until soft.
• Add 50ml white wine and boil until the liquid is reduced completely.
• Add 500ml water and 500ml stock, then return to a boil.
• Simmer for 12 minutes, then add secondary vegetables and simmer 5 more minutes.
• Whisk in 110ml cream and the remaining butter.
• Stir in tomatoes, herbs, salt, pepper, and sugar.
• Pour the soup into warmed bowls to serve.