Celeriac, Parsnip and Apple Soup
Celeriac, Parsnip and Apple Soup
Celeriac, Parsnip and Apple soup
Serves 4 - 6
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 ltr / 2 pints Water
Sea Salt
Freshly Ground Black Pepper
Low Fat Yoghurt or Creme Fraiche
Fresh toasted baguette, sliced and topped with Dolcelatte cheese.
AND THIS IS WHAT YOU DO.....
- 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.
- Peel and chop into small cubes both the Celeriac and parsnips and add to the onions, stirring well. Cook for about five minutes.
- Add the water and herbs and bring to the boil and allow to simmer.
- Finally, add the apples, peeled and chopped and put on the lid and simmer for about 40 minutes or until the vegetables are soft.
- When the vegetables are cooked, turn off the heat and liquidise in a food processor to a creamy consistency.
- Add seasoning to taste.
- Garnish with spoonfuls of low fat yoghurt or creme fraiche with chopped chives.
- Serve with sliced baguettes topped with grilled Dolcelatte cheese piping hot straight from the oven.