Saturday, 17 November 2007

Celeriac and Apple Soup

450g celeriac, cubed
2 tbsp lemon juice
25g butter
1 leek, sliced
2 sticks celery, chopped
375g apples, peeled, cored and chopped
150ml dry cider
850ml vegetable stock

Put the celeriac and apple in a bowl with the lemon juice to stop it going brown. Melt the butter, add the leek and celery and cook gently for 5 minutes. Add the celeriac and apples, cook for 10 minutes. Add the cider and increase the heat. Boil for 3 - 4 minutes to reduce the cider by half. Add the stock, bring to the boil and simmer for 20 minutes. Blend, season and serve.

Serves 4

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