CELERY AND APPLE SOUP RECIPES

Steps:

• Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
• Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
• Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
• Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
• Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.

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.