Susie Drage
Music, Art & Cookery
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Celeriac, Parsnip & Apple Soup

CELERIAC, PARSNIP & APPLE SOUP
Serves 4 - 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients:
1.3kg Celeriac
2 x medium sized parsnips
1 x large Spanish Onion
2 x Braeburn Apples
2 x tsps Fines Herbes
1 tbs olive oil
50 - 75g / 1-2 oz butter
1 1/2ltrs / 3 pints Water
Sea Salt
Freshly Ground Black Pepper
Low Fat Yoghurt or Creme Fraiche
Fresh chopped chives
To serve:
Fresh toasted baguette, sliced and topped with Dolcelatte cheese.
AND THIS IS WHAT YOU DO.....
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Peel and finely slice the onion and put this into a deep pan with the olive oil and butter and cook through to soften, but not colour.
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Peel and chop into small cubes both the Celeriac and parsnips and add to the onions, stirring well. Cook for about five minutes.
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Add the water and herbs and bring to the boil and allow to simmer.
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Finally, add the apples, peeled and chopped and put on the lid and simmer for about 40 minutes or until the vegetables are soft.
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When the vegetables are cooked, turn off the heat and liquidise in a food processor to a creamy consistency.
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Add seasoning to taste.
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Garnish with spoonfuls of low fat yoghurt or creme fraiche with chopped chives.
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Serve with sliced baguettes topped with grilled Dolcelatte cheese piping hot straight from the oven.