Celeriac, Parsnip and 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 teaspoons Fines Herbes

• 1 tablespoons olive oil

• 50 - 75g / 1-2 oz butter

• 1 ltr / 2 pints Water

• Sea Salt

• Freshly Ground Black Pepper

 

To Garnish

​

• Low Fat Yoghurt or Creme Fraiche

• Fresh chopped chives

 

 

To serve:
 

• Fresh toasted baguette, sliced and topped with Dolcelatte cheese.

 

Method
 

1. 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.
    

2. Peel and chop into small cubes both the Celeriac and parsnips and add to the onions, stirring well.    Cook for about five minutes.
    

3. Add the water and herbs and bring to the boil and allow to simmer.
    

4. Finally, add the apples, peeled and chopped and put on the lid and simmer for about 40 minutes or until the vegetables are soft.
    

5. When the vegetables are cooked, turn off the heat and liquidise in a food processor to a creamy consistency.
    

6. Add seasoning to taste.
    

7. Garnish with spoonfuls of low fat yoghurt or creme fraiche with chopped chives.
    

8. Serve with sliced baguettes topped with grilled Dolcelatte cheese piping hot straight from the oven.