Celeriac And Apple Soup With Nutmug
Spice up this classic combination with a hint of spice and heat of fragrant nutmeg. The perfect autumnal dish using the unsung hero of the root vegetable world!
Ingredients
- 30 g butter
- 1 onion finely chopped
- 3 stalks celery finely chopped
- 1 celeriac peeled and cut into 1.5cm cubes
- 2 teaspoon ground nutmeg
- 40 ml extra virgin olive oil
- 2 apples peeled, cored and chopped
- 1 chicken stock cube or vegetable
- 400 ml water
- 600 ml whole milk
- 150 ml double cream
- ½ teaspoon white pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 190C fan / 375F
- Prepare all vegetables: finely chop 1 onion and 3 stalks celery, peel and chop 1 celeriac and 2 apples.
- To a greaseproof paper lined baking tray, add chopped celeriac, 40 ml extra virgin olive oil and 2 teaspoon ground nutmeg - toss to coat and roast in the oven for 45 minutes (if you want to skip this step, see alternative method detailed within post above - in ‘Method for QUICK celeriac and apple soup with nutmeg’ section)
- Melt 30 g butter in large pan and cook onion and celery until softened
- Once celeriac is roasted, add to the pan with chopped apple, 1 chicken stock cube in 400 ml water and 600 ml whole milk - simmer on medium heat for 20 minutes
- Finally, add 150 ml double cream and blitz up in a blender until totally smooth
- Season with ½ teaspoon salt and ½ teaspoon white pepper
Notes
Step-by-Step Photos: My blog post (above) includes helpful step-by-step photos to help guide you through making this recipe and build confidence whilst cooking.
Nutrition
Calories: 495kcalCarbohydrates: 40gProtein: 10gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 77mgSodium: 845mgPotassium: 980mgFiber: 6gSugar: 23gVitamin A: 1178IUVitamin C: 20mgCalcium: 318mgIron: 2mg
Tried this recipe?Let us know how it was!