Apple and Celeriac Soup


2   large Celeriac roots, with hard exterior removed
1   Medium Onion, chopped roughly
2   Medium Apples, peeled and chopped roughly
3   Garlic Cloves, hand chopped
4   Celery stalks, leaves included, chopped roughly
5 cups 1250 ml   Vegetable Stock
3 tbsp 45 ml   Olive Oil
  Salt and Pepper

1. Peel and chop celeriac roots (peel is a slightly deceptive word, hack the thick bulbous exterior off with a sharp knife.) Peel and chop the apples, garlic, onion and celery into large pieces. Place in a large pot on medium-high and brown the vegetables/apples in the olive oil.

2. Stir frequently, and keep on heat until all vegetables are glistening and getting mushy. Add 5 cups of vegetable stock and the salt and pepper and bring to a boil.

3. Stir soup frequently. After it has boiled, turn the heat down and let simmer for 30 minutes.

4. Take soup off the element and let cool. When soup is cooled, transfer to a blender and grind until it is smooth.

5. Reheat the soup and its ready to serve. The bland beige exterior is deceptive, and does not do justice to the velvety rich depth of flavour.

6. I had this once with truffle oil lightly drizzled on top. It was divine. Also nice with a little chopped cilantro, or raw grated beets as a topping.