By Alice Hart
Celeriac soup is heavenly and benefits from being made in advance – perhaps the night before you plan to eat it – to give the flavours time to meld. The soup will then be ready to be reheated and served hot. It is also lovely when served chilled.
Drop the cubed celeriac into a bowl of cold water with a squeeze of lemon. This will stop it browning.
Heat the olive oil in a large saucepan. Add the celery, onion and garlic and cook for 10 minutes until soft and translucent but not brown. Add the drained celeriac cubes and cook for a further 5 minutes, then tip in the butterbeans with