Celeriac, Cider and Dolcelatte Soup with

Caramelised Apple Rings
 

Serves 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

 

Ingredients
 

• 2-3 tablespoons olive oil

• Large knob of unsalted butter

• 1 large Spanish onion, peeled and sliced

• 1 large Celeriac, peeled and cut into small chunks

• 3 medium sized potatoes, peeled and sliced

• 1 litre of vegetable or chicken stock

• 500 ml of Medium Dry Cider

• 150g Dolcelatte Cheese

• Sea Salt

• Freshly ground black pepper

 
To Garnish
 

• 2 oz salted butter

• 4 Braeburn or other sweet dessert apples, peeled, cored and cut into rings

• Creme Fraiche

• Rocket

 



Method

1.  Heat the butter and oil in a large lidded saucepan, and then fry the onion and potato until softened.

2.  Add the celeriac and cook for a further 5-6 minutes, stirring constantly.

3.  Add the stock and cider and bring to the boil.   Then allow to simmer with the lid on the pan for about thirty minutes.

4.  Remove the soup from the heat and crumble in the Dolcelatte cheese and keep stirring until the cheese has melted.

5.  Now blend the soup to a purée and adjust the seasoning according to taste.

6.  Meantime, whilst the soup is simmering, prepare the apples and fry the rings in salted butter in a large frying pan until deeply golden, you may need to do this in batches and keep them warm.

7.  The soup can be served with the apple rings, a swirl of Creme Fraiche and a little rocket.