Celeriac & Apple Soup

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1 onion (sliced)

2 garlic cloves (sliced)

Butter, sea salt and pepper

1 celery stalk (chopped)

1 large or 2 small celeriac (peeled & chopped)

1 apple (peeled, cored & chopped)

a few sprigs of thyme and sage (chopped)

1.5litres vegetable or chicken stock

100ml crème fraîche

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Heat a large knob of butter in a heavy based pan. Add the onions, garlic and celery, season, and cook gently over a medium heat for 5 minutes until softened and translucent.

Add the celeriac, apple and herbs and cook for a further 5 minutes. Then add the stock and simmer over a low heat for 25 minutes or until the celeriac is tender.

Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche. To serve, spoon the hot soup into bowls and top with the remaining crème fraîche and a drizzle of olive oil.

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