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Apple & celeriac soup
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Total Time:
55 minutes
Cozy winter soup bursting with earthy sweetness.
Ingredients:
  • 4 tbsp olive oil
  • 2 onions
  • 1 celery stalk
  • 1 celeriac
  • 4 Cox's Orange Pippin apples
  • a few sprigs of thyme
  • 2 litres vegetable or chicken stock
  • 200 ml crème fraîche
  • a few sage leaves
  • toasted hazelnuts or grated fresh horseradish to serve
Instructions:
  • 1. In a large pan, heat half of the oil. Cook sliced onions and roughly chopped celery over medium heat for 10 minutes until soft. 2. Add chopped celeriac, core and quartered apples, and thyme leaves to the pan. Cook for 2 to 3 minutes. 3. Pour in the stock, season, and simmer over low heat for 30 minutes until celeriac is tender. 4. Remove pan from heat and blend the mixture with a hand blender until smooth. Stir in half of the crème fraîche. 5. In another pan, heat the remaining oil and fry sage leaves until crispy. 6. Ladle the soup into bowls and top with the remaining crème fraîche. 7. Serve the soup drizzled with extra virgin olive oil and garnish with crispy sage leaves and hazelnuts or grated horseradish.

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