1 celeriac
3 eating apples
1 tablespoon extra virgin olive oil
2 medium onions
1 large carrot, cut into chunks
2 garlic cloves
1 litre stock
sea salt and freshly ground black pepper
Roasted and chopped blanched almonds
Creme fraise - or dairy free alternative
Begin by roughly chopping the onions and fry in olive oil over a medium heat.
Chop the carrot, add to the onions and gently fry. Remove the skin from the celeriac and chop in 2cm cubes. Add to the onions, carrot and garlic. Cook for about 15 minutes until starting to soften.
Meanwhile, peel and core the apples, chop them roughly and add to the pan. Crush the garlic and add to the mixture, sautéing for 5 minutes.
Mix well and add the stock. Season with salt and pepper and simmer for 20 minutes or until the celeriac has completely softened.
Once cooked, blitz with a hand blender until smooth.
To serve, add a quenelle (or dollop) of creme fraise to the bottom of an ANTA Pasta Dish, ladle the soup around the creme fraise. Add the chopped almonds on the top and serve immediately.