Jamie Magazine
By Anna Jones
55 mins
Super easy
serves 8
Recipe From
Ingredients
4 tbsp olive oil
2 onions, sliced
1 celery stalk, roughly chopped
1 celeriac, chopped
4 Cox’s Orange Pippin apples, cored and quartered
A few thyme sprigs, leaves picked
2 litres vegetable or chicken stock
200ml crème fraîche
A few sage leaves
Extra-virgin olive oil, for drizzling
Toasted hazelnuts or grated fresh horseradish, to serve
Method
Earthy, sweet & delicious, this hearty soup is perfect for winter
- Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
- Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
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