This celeriac and apple soup follows on the heels of last month’s plain old celeriac soup, and is using up some of the apple harvest. This recipe comes from Angela Hartnett on the Guardian website. I’ve never used apples in a soup, but their sweetness goes well with the earthy er… celery-ness of the celeriac, and the flavours balance really well.
Ingredients:
- 50 g (1¾ oz; 0.2 cups) butter
- 2 tbsp olive oil
- 1 celeriac
- 2 apples
- 1 medium onion
- 750 ml (3.2 cups) vegetable stock
- salt and pepper to season
Slice the onion, peel and dice the celeriac, and peel, core and slice the apples.
Melt the butter and olive oil (I actually used about half the amount of butter, with no problems) and sweat the onions in the fat over a low heat. After a few minutes, add the celeriac cubes and sweat for 5 minutes or so. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer for 10-15 mins until the celeriac is soft. Add the apple slices and cook for another couple of minutes.
Blend the soup together and serve. The original recipe suggests serving with walnuts and bacon. I enjoyed mine with a sprinkling of cheddar, and a little pesto.
