BLENDER SOUP RECIPES RECIPES

Steps:

• 1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
  2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
  3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
  4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
  5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
  6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Steps:

• 1. Brush the mushrooms clean, then finely slice.
  2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
  3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
  4. Spoon out 4 tablespoons of mushrooms, and keep for later.
  5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
  6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
  7. Pour in the cream, bring just back to the boil, then turn off the heat.
  8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
  9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.