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Celeriac, apple & sage soup
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1 medium onion, chopped
2 sticks celery, thickly sliced
2 tart apples, eg Granny Smith, peeled
1 clove garlic, roughly chopped
1 head celeriac, approx 1kg, peeled and roughly diced
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
4 sage leaves, shredded, plus extra to garnish
60g (about 2 tbsp) hazelnuts, toasted and roughly chopped
1. Melt the butter in a large saucepan, add the onion and celery, cover the pan and cook over a medium heat for 4-5 minutes, stirring occasionally until softened. Meanwhile, core and chop 1½ apples, then add to the pan with the garlic and cook a further 2 minutes.
2. Add the prepared celeriac, stock and shredded sage leaves, bring to the boil and simmer for 20-25 minutes until the celeriac is tender.
3. Carefully blend with a stick blender or in a food processor until very smooth. Season. Cut the remaining peeled and cored apple into small dice. Serve the soup scattered with diced apple, sage and chopped hazelnuts.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in October 2018.
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