Make 4-6 servings

Ingredients

  • 400 grams celeriac, peeled and cut in small pieces
  • 2 carrots, peeled and cut in small pieces
  • 1 parsnips, peeles and cut in small pieces
  • 1 leek, peeled and cut in small rings
  • 1 onion, peeled and cut in fine pieces
  • 1 apple, cored, peeled and cut in small pieces
  • 2 pears, cored, peeled and cut in small pieces
  • 1 litre vegetable stock
  • 1 bay leaf
  • 200 ml single cream
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 50 gramms toasted almonds (optional)

Method

  1. In a large saucepan add the olive oil and gently fry the onion.
  2. Add  celeriac, carrots, parnips, leek and sauté for 5 minutes before adding the pears and apples.
  3. Mix with the vegetable stock and let it simmer for 10 minutes until all is tender.
  4. Blend to a creamy soup using a food processor. For a creamier result strain soup mixture through a sieve.
  5. Add cream and gently mix again before adding salt and pepper to taste.
  6. In a small pan gently toast the almonds.
  7. Serve the hot soup in bowls and add the toasted almonds.