Celeriac soup with vanilla and Granny Smith apple
My all time favourite soup
Preparation time 35 minutes
Serves 6 Ingredients
A medium celery root - about 700 g - , peeled and roughly chopped
2 sweet onions, finely chopped
1 medium potato, finely chopped
1 liter of vegetable stock or water
400 ml double cream
2 vanilla pods
250 gr unsalted butter
2 tbs sunflower
1 Granny Smith apple
Salt and freshly ground black pepper Preparation method
1.For the celeriac soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion, potatoes and the celeriac and fry for 2-3 minutes, or until just softened.Add vegetable stock and the vanilla pod -which we have cut lengthwise- .
2.Bring the mixture to the boil.Then reduce the heat and simmer for 15-20 minutes, or until the celeriac is tender.Add the double cream and remove from the heat.
3.Remove the vanilla pod and carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the butter. Season, to taste, with salt and freshly ground black pepper.If our soup is very thick, add a bit of water until the soup has the texture of your choice.
4.To serve, divide the celeriac soup equally among six serving bowls with chopped Granny Smith apple . We can also serve our soup with crusty bread and sour crea