Caramelised Celeriac, Fennel and Apple Soup
WORDS BY CAROLINE GLADSTONE
February is the slump month. The snow has turned to slush and spring is still a way off. But there is a glimmer of hope in the very slightly longer evenings, the snowdrops peeking out and this is why I love this soup at this time of year. It is hearty and warming, but the apple gives it a bit of lightness and brightness the foreshadows the arrival of spring.
Caramelised Celeriac, Fennel and Apple Soup
(serves 8)
olive oil
1 large celeriac, peeled and chopped
2 fennel bulbs, chopped, root end and stem removed
2 onion, peeled and chopped
4 garlic cloves, squashed with a pinch of salt
2 apples, cored and chopped
leaves from 3-4 sprigs rosemary
4 tsp fennel seeds
1000ml vegetable stock
500ml milk (or use all stock if you want your soup to be vegan)
juice of 2 lemons (optional)
sea salt and pepper
Preheat the oven to 180˚C.
Put the celeriac and fennel into a roasting tray and drizzle generously with olive oil. Season with salt and pepper and roast for 30 minutes, until the celeriac is tender and golden.
While the vegetables are roasting, add a tablespoon of olive oil to a large saucepan over a medium heat. Add the onion with a pinch of salt and sweat gently until it has softened, about 10 minutes. Add the garlic and sweat for another 5 minutes until the garlic is soft.
Add the apple, rosemary and fennel seeds and cook for 10 minutes, until the apple has begun to soften.
Once the celeriac and fennel are cooked and slightly caramelised, remove the roasting tray from the oven and tip the contents into the pan. Give everything a good stir and add the stock.
Heat until just bubbling, reduce the heat and simmer for about 20 minutes, until the apple is soft.
Remove from the heat and check the seasoning. I like to add a splash of lemon juice too, to lift the whole thing, but this a purely a personal option. (Lemons would be my culinary luxury on a desert island, assuming I had access to olive oil, salt and pepper too!)
Blend until smooth and serve with warm crusty sourdough and lashings of butter.
