Jamie Oliver

Apple & celeriac soup

Amazing topped with crispy sage

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Apple & celeriac soup

Serves 8
Cooks In55 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    237
    12%
  • Fat
    16.5g
    24%
  • Saturates
    6.1g
    31%
  • Protein
    6.5g
    14%
  • Carbs
    14.6g
    6%
  • Sugar
    9.9g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

Jamie Magazine

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Nutrition per serving
  • Calories
    237
    12%
  • Fat
    16.5g
    24%
  • Saturates
    6.1g
    31%
  • Protein
    6.5g
    14%
  • Carbs
    14.6g
    6%
  • Sugar
    9.9g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 tbsp olive oil
  • 2 onions , sliced
  • 1 celery stalk , roughly chopped
  • 1 celeriac , chopped
  • 4 Cox\'s Orange Pippin apples , cored and quartered
  • A few sprigs of thyme , leaves picked
  • 2 litres vegetable or chicken stock
  • 200 ml crème fraîche
  • A few sage leaves
  • Toasted hazelnuts or grated fresh horseradish , to serve
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Method

Recipe by Anna Jones

1. Heat half the oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft. Add the celeriac, apples and thyme and cook for 2–3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.

2. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche . Heat the remaining oil in a pan and fry the sage until crispy. 3. Spoon the soup into bowls and top with the remaining crème fraîche . To serve, drizzle with extra-virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

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