Apple celeriac soup
Ingredients
- 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 thyme sprigs, leaves picked
- 2 litres vegetable or chicken stock
- 200ml crème fraîche
- A few sage leaves
- Extra-virgin olive oil, for drizzling
- Toasted hazelnuts or grated fresh horseradish, to serve
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