An autumnal or winter warmer if ever there was one. This celeriac and apple soup is made in minutes, provides a wonderful starter (you can add scallops for extra refinement) or just a nice Saturday afternoon dish.
2 tbsp olive oil
2 apples peeled and sliced
1 medium onion
750ml veg stock
Salt and pepper
- Peel and dice the celeriac, and slice the onion
- Heat the butter and oil in a pan, then add the onion and sweat down.
- After about three minutes, add the celeriac and sweat down for five minutes, then pour over enough stock to cover the celeriac. Bring the lot to a simmer.
- Cook it all for 15 minutes, until the celeriac is nice and soft. Add the sliced apple and cook for another two or three minutes.
Finally, blend until smooth. I like to blend for a good 5 to 10 minutes, and it’s at this stage I season.