Jamie Oliver

Apple & celeriac soup

Amazing topped with crispy sage

Apple & celeriac soup

Serves 8
Cooks In55 minutes
DifficultySuper easy
Jamie Magazine
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Jamie Magazine

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  • 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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  1. Recipe by Anna Jones
  2. 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.
  3. 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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