• Jennifer Oppermann

Celariac and Apple soup




Ingredients

2 onions

1 celery stalk

1 celeriac head

Pink lady apples

Small bunch of fresh thyme

2 litres vegetable stock

200ml creme fraiche

Oil for frying

Salt and pepper to taste


Method

1. Slice the onions and roughly chop the celery. Heat a deep pan, add the oil and cook the onions and celery over a medium heat for 10 minutes until they are soft.

2. Chop the celeriac into chunks, peel, core, quarter the apples and add them to the pan. Pick in the thyme leaves making sure not to add the woody bits and add to the pan cook for 2 to 3 minutes.

3. Add the stock, season and simmer over a low heat for 30 to 35 minutes until the celeriac is tender. Remove from the heat and blitz with a stick blender until smooth. Stir in 2/3 of the creme fraiche

4. Spoon the soup into bowls and top with the remaining creme fraiche. Garnish the soup with the chorizo, dried apples and edible flowers and leaves, drizzle with the chilli oil and serve immediately.


Garnish

(optional)

Dried apple slices

Chorizo slices

Edible flowers or herbs

A few Drops of chilli oil

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