Celeriac and apple soup

Sweet and nutty soup, perfect for winter. I made this for Christmas dinner last year. πŸ™‚

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Ingredients
Celeriac βˆ’ 1 whole, oven-roasted
Sunflower spray oil
Apples βˆ’ 5, peeled, cored and roughly diced
Salt βˆ’ Β½ teaspoon
Sukrin gold βˆ’ 1 tablespoon
Dried chives βˆ’ 2 teaspoons
Ground cumin βˆ’ 2 teaspoons
Ground coriander βˆ’ 2 teaspoons
Unsweetened almond milk βˆ’ 500 ml
Maggi stock cubes βˆ’ 2, crumbled
Dried sage βˆ’ 2 teaspoons
Boiling water βˆ’ 2.5 litres
Bay leaves βˆ’ 4
Green finger chilli (optional) βˆ’ 1-2, kept whole with a split on one side
Fresh chives βˆ’ handful, roughly chopped
Chopped hazelnuts βˆ’ handful

Protocol
1. 
Roast the whole celeriac (no oil) in the oven until soft. Then peel and chop into small pieces.
2. In a shallow pan, add 1 spray of oil and add apples, salt, Sukrin, cumin, coriander and dried chives, and cook until apples are soft.
3. Mix together celeriac, apples, almond milk, Maggi stock cubes and sage, and blend until smooth.
4. Transfer into a large saucepan, and add boiling water and bay leaves (and chilli if desired). Simmer, covered, for 15 minutes on low heat.
5. Discard bayleaves and chilli, and mix in fresh chives and hazelnuts to serve.

 

 

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