Celeriac and Apple Soup
1 litre vegetable/chicken stock
1 Celery stick
1 cooking apple, peeled and chopped
1 dessert apple, peeled and chopped
Salt and black pepper
65g blue cheese
2 tablespoons single cream (optional)
Warm the stock and peel and chop the vegetables.
Melt the butter in a large pan. Add the vegetables and sweat them for several minutes without allowing them to colour. Add the garlic and pour over the hot stock. Bring to a simmer.
Simmer for 10 minutes, then add the peeled chopped apples. Season, then cover and simmer for another 20 minutes.
Puree with a hand blender or in a food processor, and season with salt and black pepper.
Just before serving, stir in the crumbled cheese and the cream if you are using it.
Alternatively grate celeriac and carrot, (twice the amount of celeriac to carrot), toss in hot butter for 2 minutes—add juice of a lime, dessertspoon of honey and a teaspoon of caraway seeds. Take off the heat and stir in 2 tablespoons of sour cream—serve immediately, delicious with grilled chicken or as a side salad.