Its been particularly cold recently and I’ve just been recovering from a rather revolting bug so haven’t really felt much like eating… I know its very unlike me!
Now I’m back in the land of the living (it’s great to be feeling peckish again). I’ve been beavering about in the kitchen and today I made this delicious apple and celeriac soup. It’s wonderfully rich and creamy and a little bit more sophisticated than your average bowl of soup.
Celeriac is probably one of the ugliest vegetables there are; but underneath that knobbly exterior is a wonderful white flesh which when cooked makes the most glorious tasting vegetable. Deliciously creamy if blitzed into a purée, slightly salty when sautéed and wonderful luscious when roasted whole. It has got to be one of my favourite root vegetables.
For vegan’s just omit the cream it will still taste very good.
Creamy and comforting Apple and Celeriac soup
Difficulty: Easy Serves:3-4
2 apples peeled cored and chopped
1 onion peeled and diced
1tbsp olive oil
1 litre of vegetable or chicken stock
1 glass of apple juice.
100ml double cream
sea salt and freshly ground black pepper
Using a sharp knife remove the tough outer skin from the celeriac then dice the flesh.
Heat the oil in a large pan and add the onion and cook over a medium heat for 3-4 minutes. Add the celeriac and apple stir well and continue cooking for another 2-3 minutes then pour over the stock and apple juice. Bring to the boil then turn down to a simmer and cook for 15 minutes to until the celeriac is quite soft. Remove from the heat and leave to cool for a couple of minutes before blitzing it in a nutribullet or liquidiser till. Add the cream and season with a little salt and pepper. Serve with toast or warm rolls.