01 Oct 2017, Ruth Thomson
This deliciously creamy soup combines the delicate flavour of celeriac with a fruity hit of fresh apples. A mix of dessert and cooking apples makes it a little less sweet with a refreshing zing.
We’re growing lovage in our herb garden, and this would work brilliantly with the flavours, but we’ve used thyme here because lovage is hard to find. If you want to cook the soup at home for grown-ups then top with a dollop of fiery horseradish.
2 tbsp olive oil
2 onions, diced
1 stick celery, chopped
1 celeriac, chopped
2 Cox’s apples, peeled, cored and chopped
1 Bramley apple, peeled cored and chopped
4 sprigs of thyme2 litres low-salt veg stock
200ml crème fraîche
Serve with a little swirl of crème fraîche in each bowl and a pinch of fresh thyme leaves.