Celeriac, Apple & Walnut Soup
Ingredients
Serves 6:
1 Celeriac, peeled and chopped into 2cm chunks
2 potatoes, peeled and chopped into 2cm chunks
1 sweet potato, peeled and chopped into 2cm chunks
2 tbsps olive oil
0.25 tsp salt
0.25 tsp pepper
2 eating apples, peeled and chopped into 2cm chunks
1 eating apple, sliced (no need to peel)
2 cloves garlic, peeled
800 ml chicken or vegetable stock
200 ml milk
6 tbsps crème fraiche
2 tbsp walnut oil
12 walnuts, roughly chopped
Small bunch fresh thyme
Instructions
Step 1
Preheat the oven to CircoTherm® 170°C.
Step 2
Place the celeriac, potatoes and sweet potatoes on a baking tray. Drizzle with the olive oil and sprinkle on the salt and pepper. Place in the oven to roast with low added steam for 15 minutes.
Step 3
After 15 minutes, add the apple chunks, sliced apples and garlic to the tray. Toss together to coat in the oil, then place back in the oven for a further 15-20 minutes, until the vegetables are lightly golden.
Step 4
Remove the roasted apple slices from the tray and put to one side (these are for decoration). Transfer everything else from the tray into a large saucepan.
Step 5
Add the stock and milk and heat until just boiling. Turn off the heat, and carefully blend using an immersion blender or in a heat-safe blender (if you’re worried about splashing the hot liquid, you could blend the mixture before you heat it through).
Step 6
Divide the soup between six bowls. Stir in the crème fraiche and drizzle with walnut oil. Decorate with roasted apple slices, chopped walnuts and fresh thyme leaves.
