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Celeriac soup with cheddar, apple and walnuts
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Scattering salty cheese and crunchy nuts over the soup boosts this warming meal. Swap the cheddar with stilton for a stronger flavour.
20g unsalted butter
1 celeriac (about 400g), peeled and chopped
1 essential leek, sliced
2 small potatoes, peeled and chopped
2 essential apples, cored, 1½ roughly chopped
1 litre fresh vegetable stock
50g essential extra mature cheddar, crumbled
seeded bread, to serve
1. Melt the butter in a large pan over a medium heat. Add the celeriac, leek, potatoes, chopped apples and a pinch of salt; cook for 10 minutes until starting to soften. Stir in the stock, bring to the boil then simmer for 20 minutes.
2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Spread the walnuts out on a tray and roast for 6-8 minutes, until golden and fragrant. Set aside to cool a little then roughly chop. Finely chop the remaining ½ apple and add to a small bowl with the cheese and walnuts. Remove the pan of soup from the heat and use a stick or jug blender to whizz until smooth; season and add a little boiling water if it’s too thick. Serve with the apple, walnuts and cheese scattered over and a slice of bread on the side.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.