Celeriac & apple soup
Ingrediënten
- 25 g butter or margarine
- 1 celeriac about 500 g , peeled and coarsely grated
- 3 dessert apples peeled, cored and chopped
- 1.2 litre chicken stock
- or
- 1.2 litre vegetable stock
- pinch of cayenne pepper or more to taste salt
To garnish
- 3 tablespoons finely diced dessert apple
- paprika
Instructies
- Melt the butter or margarine in a large saucepan and cook the celeriac and apples over a moderate heat for 5 minutes or until they have begun to soften.
- Add the stock and cayenne pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 15–20 minutes or until the celeriac and apples are very soft.
- Purée the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan. Alternatively, rub through a fine sieve. Reheat gently. Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.
Notes / Tips / Wine Advice:
For celeriac & roasted garlic soup, halve 2 garlic bulbs, put into a roasting tin, drizzle with 2 teaspoons olive oil then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Heat the butter in a saucepan as above, add the celeriac and 1 chopped onion in place of the apples, fry gently for 5 minutes. Take the garlic out of the papery skins, add to the celeriac with 1 litre (1¾ pints) of vegetable stock, salt and cayenne pepper. Simmer as above. Purée, reheat with 150 ml (¼ pint) milk then serve swirled with a little double cream in each bowl.
