- 500g celeriac
- 1 litre vegetable stock
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 2 Bramley apples
- freshly squeezed juice of 1 lemon
- 200ml double cream
- 150g salty blue cheese, such as Roquefort
- walnut oil, to drizzle
- celery leaves, to garnish
1. Peel and finely chop the celeriac.
2. Heat the oil in a large frying pan over a low heat. Add the onion and a pinch of salt, cover the pan and leave the onion to sweat for 10 minutes until softened, but not coloured.
3. Peel and dice the apples and mix them with the lemon juice so they don’t turn brown.
4. When the onion has softened, add the apples and any juice, and the celeriac and add the stock.
5. Bring to a boil then reduce the heat to low and simmer, uncovered, for 10-15 minutes until the celeriac is tender. Add the double cream and return the liquid to the boil. Pour the soup into a blender and blend until smooth.
6. To serve, crumble the blue cheese into bowls and pour the hot soup on top and finish with a drizzle of walnut oil and celery leaves.