Scott’s Celeriac, Apple And Walnut Soup Recipe

Hi, its Scott here and this week I have a recipe for a soup that for me just screams October as all the ingredients for it are at there absolute best right now.

It’s a soup I love making this time of the year and its Celeriac, apple and walnut soup with an optional sprinkling of blue cheese… I mean I say optional but let’s face it its cheese so why wouldn’t you!

It’s a classic combination of flavours and they work especially well together in this comforting soup.

So, to the recipe:

1 large celeriac or if you are like me and can only grow small ones about 4 but you need to end up with 800g

300g of eating apples reserve 100g for the walnut garnish

250g diced white onions

60g diced celery

80g butter

100ml double cream

100g diced walnuts

Small bunch of parsley

Squeeze of lemon

150ml extra virgin olive oil

1.7 ltrs water

Method

Start by sweating off the onion & celery in the butter and cook these down until nice and soft then add the celeriac and 200g of the apples followed by the water I never use stock cubes or anything when making a soup I think it muddies the flavour and I want the soup to taste of the vegetable I’m using.

So now the water has been added bring the pan to the boil then reduce to a gentle simmer and gently simmer for about 40 minutes or until the celeriac is tender.

Whilst thats happening, we can make the walnut garnish do this start by Finley dicing the remaining apple and mix with the chopped walnuts, parsley, oil and a squeeze of lemon and set aside I think this garnish is really important as it gives a nice freshness to the soup.

Now all we have to do is add the cream to the soup and blitz to a smooth texture then pour into soup bowls and spoon a generous helping of the walnut garnish over and of course a sprinkling of that not so optional blue cheese.

Hope you enjoy it as much as I do!