January is a time for food for the soul , nourishing and homely.If your anything like me and chained to the stove for the last few weeks you’ll welcome something quick and easy to prepare. Bit tired too of heavy rich foods we indulge in over the holidays a bowl of soup with some delicious brown bread is so satisfying and lifts the soul !
Celeriac is one of my favourite root vegetables , it’s so versatile you can toast it whole basting it with butter , thyme and garlic , purée it with potato and cream and in a salad with a gorgeous mustard dressing, a remoulade. A previous post features with crispy leeks !
It’s earthy tones are delicious in this soup and the apple brings a light sweetness to the creamy soup. I like to garnish if with a little cream and crispy pancetta , toasted hazelnuts are also delicious .
Key to any delicious soup is to make your own stock , so worth the effort if you don’t have the time the only alternative I reccomend is the m&s chicken stock in a jar !
Celeriac and apple soup.
1 celeriac , peeled and chopped.
2 onions , diced.
2 celery sticks, chopped.
2 cloves garlic, grated.
1 eating apple, peeled and chopped.
Sprig of thyme.
1 dsp extra virgin olive oil.
1 potato, peeled and chopped.
1 l Fresh Chicken stock.
200ml Cream & milk
Sea salt /ground black pepper .
Cream and crispy pancetta to garnish .
Heat olive oil and butter in a large saucepan , add chopped onions, potato, thyme and grated garlic. Season well with salt and pepper. Sweat over a gentle heat until soft. Add chopped celeriac, apple and celery , stir. Cook for a further 2 mins then add chicken stock . Bring to a boil then reduce heat and cook until celeriac is soft . Remove thyme stalk. Blitz with a hand blender until smooth. Add cream and milk to lighten and check for seasoning . Serve in warmed bowls garnished with a swirl of cream and crispy pancetta .