4 tbsp rapeseed oil*
2 onions*, sliced
1 celery stalk*, roughly chopped
1 celeriac*, chopped
4 seasonal apples* (Cox’s/Orange Pippin), cored and quartered
A few sprigs of thyme
2 litres vegetable or chicken stock
200ml crème fraiche
A few sage leaves
Toasted hazelnuts, parsley or grated fresh horseradish to serve
*available at Hampshire Farmers’ Markets
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, then season, and simmer over a low heat for 30 minutes until the celeriac is tender.
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.
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.
Recipe by Anna Jones