Ingredients
- 1 celeriac
- 1 onion, peeled and diced
- 50g butter
- 1tbs ground coriander
- ½tbs ground cumin
- 750ml chicken stock or vegetable stock
- 2 Granny Smith apples, peeled and cored
- 100ml cream
- Lemon juice, to season
- Sea salt
- 1 apple, sliced into thin batons, for garnish
- Chives, diced for garnish
- 1tbs olive oil
- Peel the celeriac and dice into pieces roughly the size of your thumbnail. Place a medium saucepan on the heat and add the onion and butter. Cook for two minutes until softening, then add the spices and diced celeriac and cook for three to four minutes.
- Add your choice of stock, enough to cover the celeriac, then bring to the boil. Lower the heat and allow to simmer for 15-20 minutes until the veg is soft.
- Dice the apple and add it to the saucepan, cooking for two more minutes, then stir in the cream and remove from the heat. Season with some lemon juice and salt, then blend until smooth in a blender or with a soup stick blender.
- Adjust the seasoning with lemon juice and salt, then ladle into serving bowls. Garnish with some thin apple batons and diced chives, and a drizzle of olive oil.
