POTATO SIEVE RECIPES

Steps:

• Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.
• Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.
• Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel.
• Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer). This will help coat the starch particles and keep them fluffy.
• Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot.

Steps:

• To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
• Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
• Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
• Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
• Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
• Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.