Heat the 50g of butter in a large saucepan
until foaming, then lower the heat a little.
Sweat the onion and leek with the clove of garlic,
a few sprigs of thyme and 2 bay leaves. Add the celeriac
and the 2 potatoes and cook for 10 mins more,
stirring frequently so the vegetables
don’t stick to the pan. Pour over the
litre of stock to just about cover, bring to the
boil, then simmer gently for 20 mins.
Meanwhile, in a deep frying pan bring
the 500ml of milk and remaining bay leaves to the
boil. Lower to a very gentle simmer, slide
in the 2 haddock fillets and cover with baking
paper. Cook for 3-4 mins until the fish
flakes easily. Remove the fish from the milk
and flake into a bowl; cover to keep warm.
When the celeriac is tender, pour in the
500ml of cream, bring back to the boil and remove
from the heat. Remove the garlic and
herb stalks, then blitz until silky smooth
using a stick blender. If you want to
freeze the soup, stir through the fish at
this point. Serve scattered with the flaked
haddock and thyme leaves.