CELERIAC AND APPLE SOUP WITH BACON AND CHESTNUT STREUSEL
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
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.
provided by www.cambridgecookeryschool.com