Celeriac and apple soup
- Prep: 10m
- Cook: 20m
- Serves: 4
This delicious seasonal soup makes good use of an often over-looked root vegetable, the celeriac.
Method
- Gently melt the butter in a heavy saucepan while you peel and finely slice the celeriac.
- Add the celeriac to the butter with a pinch of salt and the chopped thyme. Sweat for 15-20 minutes until the celeriac is very soft and collapsing.
- Add half the milk then blend to a smooth purée with a hand blender. Gradually add more milk until you have a velvety, thick soup. Season to taste.
- To serve, core and finely dice the apple, pour the soup into warmed bowls, then top with the diced apple, a few thyme leaves and a turn of pepper.
Ingredients
All to be sourced organic where possible
- 100g butter
- 1 celeriac (approx. 600g flesh once, peeled)
- 1 tsp chopped thyme, plus extra for garnishing
- up to 800ml whole milk
- 1 apple
- Salt and pepper
