HOW TO COOK SOUP RECIPES
CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
Total Time 55 minutes
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- 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.
Nutrition Facts : Calories 237 calories, FatContent 16.5 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre
EASY SOUP RECIPES - BBC GOOD FOOD
Make one of our easy soup recipes for a wholesome, filling lunch or a simple starter. These are packed with wholesome ingredients and plenty of flavour.
Provided by Good Food team
Number Of Ingredients 1
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CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
- 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.
- 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.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- 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.
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