CELERIAC APPLE CELERY SOUP

Celery and apples are classic partners.  I add cashews and celeriac (a relative of celery) before blending to make a smooth, thick and creamy soup. My homemade bone broth adds extra nutrients and depth of flavour for a delicious winter warmer. You can add fennel for a more distinct aniseed flavour. This delicious soup is also gluten free and makes a great alternative at lunchtime.

INGREDIENTS

Serves 6

  • 3 tablespoons of ghee/butter
  • 3 medium onions or 3 medium leeks, roughly chopped
  • 6 medium eating apples (not cooking apples) peeled, cored and roughly chopped
  • 120g cashew nuts (soak for 2 hours, if you can, then drain and rinse) – these make the soup creamy
  • 3 large cloves garlic, chopped or crushed
  • 4 large stalks of celery, sliced, add the leaves to the soup too or use as a garnish (destring the celery if your blender isn’t very strong)
  • 1 small celeriac – approx 260g with skin, 220g without skin – use a knife to remove the thick knobbly outer layer then chop roughly into 2cm x 2 x cm chunks
  • 1 and 1/4 teaspoon dried thyme or 1 teaspoon of fresh thyme leaves
  • 2 litres hot homemade beef, chicken or vegetable stock  – see below for recipe
  • 3 large handfuls of freshly chopped parsley, approx 120g- save a little for garnishing
  • 2 large pinches sea salt and 2 large pinches cracked black pepper to taste

Garnish

  • A little of the freshly chopped parsley
  • 1 small handful of toasted and roughly chopped walnuts for sprinkling on top
  • A drizzle of extra virgin olive oil

How To:

  • Toast the walnuts in a large saucepan and then set aside
  • Heat ghee/butter in the pan on a medium heat then add onions/leeks and celery and let sweat for 8 minutes until soft on a medium heat
  • Add garlic and thyme and apples and sweat for a further 5 minutes
  • Add the chopped celeriac and the hot stock, bring to the boil and then simmer on medium for 12 – 15 minutes until the celeriac is tender.  Take off the heat.
  • Add the rinsed cashew nuts, most of the parsley and the sea salt and pepper
  • Blend the soup, in batches if you need to, then return to the pan on a low simmer
  • Season with salt and pepper and serve with the toasted walnuts, chopped fresh parsley and a drizzle of extra virgin olive oil