FOLLOW US ON TWITTER FOLLOW US ON FACEBOOK

print this recipe »
requires Adobe Reader, get it here »
« back

CELERIAC AND APPLE SOUP WITH BACON AND CHESTNUT STREUSEL
(Serves 4-6)

There is an unofficial club that you may or may not belong to. Members are those in the know – those who have discovered the magic of two of our least glamorous looking root vegetables and tubers; Celeriac and Jerusalem artichokes.

Both make simply superb soups and while this recipe is based on celeriac, you could just as well make it with Jerusalem artichokes – in which case you will need about 700g of the knobbly - looking little tubers.


1. Halve and quarter the celeriac, then peel using a small sharp knife. Cut into small cubes.

2. Peel and quarter the apples, remove the cores, then cut the flesh into small cubes.

3. Heat the oil and butter in a heavy saucepan. When hot, add the celeriac and apple and stir to coat in the hot fat. Leave to take on a golden colour – it will take 3-4 minutes.

4. Add the stock, cover with a lid and simmer for 12-15 minutes.

5. While the vegetables cook, cut the bacon into short strips.

6. Heat the oil in a small frying pan and add the bacon. Cook until crisp.

7. Roughly chop the chestnuts and add to the crispy bacon.

8. Season with a pinch of allspice and drizzle over the golden syrup. Seson to taste.

9. When the celeriac is soft, add the crème fraiche and allspice. Check the seasoning and add salt if needed.

10. Blend with a stick blender. If the soup seems too thick, add a splash of water.

11. Serve the soup in shallow soup bowls and gently place a mound of bacon and chestnut streusel in the middle.


Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

1 celeriac

2 eating apples

1 tablespoon butter

1 tablespoon Clearspring sunflower oil

400ml vegetable stock

100ml crème fraiche

½ teaspoon allspice

Maldon sea salt

5-6 The Festive collection cooked organic chestnuts

5-6 rashers Burwash bacon from the Larder

1 tablespoon sunflower oil

1 teaspoon golden syrup

Freshly ground black pepper

website by www.mackandme.com