Celeriac and Apple Soup Recipe
Ingredients
| Butter/Margarine | 25 Gram | |
| 1 celeriac, about 500 g (1 lb), peeled and chopped | ||
| 3 dessert apples, peeled, cored and chopped | ||
| Vegetable stock | 1.2 Liter | |
| Pinch of cayenne pepper, or more to taste | ||
| 2-3 tablespoons finely diced dessert apple | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter or margarine in a large saucepan and cook the celeriac and apples over a moderate heat for 5 minutes or until they have begun to soften.
Add the stock and cayenne pepper and bring to the boil.
Lower the heat, cover the pan and simmer for 25-30 minutes or until the celeriac and apples are very soft.
Puree the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan.
Alternatively, rub through a fine sieve.
Reheat gently.
Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.
Add the stock and cayenne pepper and bring to the boil.
Lower the heat, cover the pan and simmer for 25-30 minutes or until the celeriac and apples are very soft.
Puree the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan.
Alternatively, rub through a fine sieve.
Reheat gently.
Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.
Chef
