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September is here and autumn is gradually creeping up on us… It’s not all bad though; that first cosy jumper of the season, kicking those colourful fallen leaves and let's not forget all those ripening fruits and berries. If you have access to an apple tree then I’m sure you are awash with more apples than you know what to do with by now. Well once you have had your 7th apple crumble of the week you start wishing you had a steak tree outside instead… But fear not, there are plenty of recipes to use up your apples where they can sing but won't continue to dominate your apple battered palette. This is one such recipe… As the autumn chill sets in, warming soups appeal to that ethereal sense of warmth and comfort. Celeriac soup is probably my favourite soup - celeriac is the root of the celery plant and as such has a similar taste but with a more earthy depth of flavour and a more potatoey texture. The celeriac is just starchy enough to thicken the soup without need for potato. The apple just adds a tarty fruit hint that is very welcome, the onion and chicken stock helps to bring it all together in a warm savoury hum. Not everyone will be a fan of blue cheese but trust me the salty bite cuts through the soup in a wonderful way. Walnuts fit well too and add a nutty crunch to the meal. Lunch or dinner, this is a tasty dish to be served with chunky bread.
Ingredients:
500g of celeriac
800ml of chicken or vegetable stock
1 onion, finely chopped
2 apples - cooking apples are fine, but you may need to add sugar to balance this
1 lemon
200ml double cream
150g of salty blue cheese, such as Roquefort
walnuts, toasted, to garnish
celery leaves, to garnish
Method: 1). First, peel and finely chop the celeriac, but keep the peel. Pour the chicken stock into a large saucepan over a high heat and bring to the boil. Add the celeriac peel, then remove the pan from the heat, pop a lid on and leave to infuse for 20-30 minutes. 2). Heat vegetable oil in a large frying pan over a low heat. Add the onion and a pinch of salt, cook for 10 minutes or so; you want the onions soft but not coloured. 3). Meanwhile, peel the apples, chop and mix them with the lemon juice so they don't turn brown through oxidisation. 4). When the onion has softened add in the celeriac and apples pieces - you may need to do this in 2 batches. Lightly fry to soften the celeriac and apple (again, not colouring them). 5). Strain the infused chicken stock to remove the celeriac peel and bring the liquid to the boil. Add in apple celeriac and onion mix and then reduce the heat to a simmer and leave uncovered for 10-15 minutes until the celeriac is tender. 6). Add the double cream and return the liquid to the boil. Blend until smooth. 7). When ready to serve, you need to assemble (an odd idea for a soup, I realise) crumble the blue cheese into soup bowls, then pour the hot soup on top. Finish with a drizzle of olive oil, toasted walnuts and celery leaves. Serve with crusty bread.
