Celeriac & Apple Soup

• I tried out this new recipe yesterday and it was delicious.
• The balance of flavours can be adjusted depending on how large your celeriac is and how many apples you have.
• Bramley cooking apples or other sour apples are needed as the soup is not intended to be sweet – more the sourness that is so popular in many Polish dishes.
• This soup is one that is served warm.

Ingredients

• 1 celeriac
• 3 – 4 large Bramley apples.
• 2-3 tablespoons of butter
• 1½ litres of vegetable stock ( I use Marigold powder)
• 125ml of dry sherry or wine
• Salt & Pepper to taste.

Method

• Peel the celeriac and chop it into small pieces.
• Peel and core the apples and chop them into small pieces.
• Melt the butter in a saucepan and add the celeriac and apples.
• Heat then gently to soften but do not brown.
• Add the stock and bring to the boil.
• Put the lid on the saucepan and then simmer until the celeriac is soft.
• Use a stick blender to purée the soup.
• Season to taste.
• Stir in the sherry and serve.

Meakin – Spanish garden soup dish