Celeriac and Apple Soup
|Butter/Margarine||1 Ounce (25 Gram)|
|Celeriac||1 Pound, peeled and chopped (1 Celeriac, 500 Gram)|
|Dessert apples||3 , peeled, cored and chopped|
|Chinese stock/Vegetable stock||2 Pint (1.2 Liters)|
|Cayenne pepper||1 Pinch (Or More To Taste)|
|Dessert apple||3 Tablespoon (For Garnish)|
|Paprika||To Taste (For Garnish)|
Melt the butter or margarine in a large saucepan and cook the celeriac and apples over a moderate heat for 5 minutes or until they have begun to soften.
Add the stock and cayenne pepper and bring to the boil.
Lower the heat, cover the pan and simmer for 25-30 minutes or until the celeriac and apples are very soft.
Puree the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan.
Alternatively, rub through a fine sieve.
Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.