Celeriac Soup – Granny Smith Apple – Truffle Oil
I can imagine that celeriac is an under used vegetable in many people’s homes so here I’ve come up with a simple recipe to give you the chance to experiment with it. Celeriac is the root of celery, it is such a versatile vegetable which works with almost anything! Pairing it with apples and truffles is my absolute favourite!
Serves 6
Ingredients:
1 x Celeriac, peeled & sliced.
1 x onion, peeled & sliced
500ml milk
250ml vegetable stock
1 x granny smith apple
Truffle oil
Knob of butter
Salt
Method:
First peel and slice your celeriac fairly thin, the same with the onion. In a medium sized pan gentle warm your butter on a medium heat and cook off the onion until soft. Now add your celeriac. Season this well with salt and cook for around 10 minutes making sure not to add any colour to the celeriac. Once the vegetables are beginning to soften add your milk and your vegetable stock. Now cook the soup until the celeriac is tender. Transfer to a blender and blend until smooth. Pass this through a fine sieve. To finish the soup I’ve added a small dice of granny smith apple along with some truffle oil.
Enjoy!
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