A criminally underused root vegetable, and the worlds most popular fruit go together brilliantly in this luxurious winter warming soup!
- 40g Butter
- 1 Celeriac, peeled and cut into 3cm cubes
- 4 Apples, peeled, cored, and roughly chopped
- Squeeze of lemon juice
- 1 tbsp Caster Sugar
- 800ml Chicken Stock
- 120ml Double Cream
Firstly fire up your wood fired oven to its optimum temperature, then leave the oven to cool to around 200°c.
Whilst you’re waiting for your oven to cool, melt the butter in a heavy bottomed casserole dish, adding a good amount of salt and some white pepper.
Add the diced celeriac to the pan, cover with a lid, and place in your oven for 15-20 minutes, checking and stirring occasionally. You want the celeriac to begin to soften, but not colour.
Once the celeriac is softened slightly, add the apple, sugar and a squeeze of lemon juice and return to the oven, still covered with the lid. Cook for a further 10 minutes until the apple starts to soften, remove the lid, and add the stock and the cream.
Place back in your wood fired oven uncovered and cook for a further 10 minutes.
Finally, blend the soup, and serve with croutons and a little sprinkle of strong cheddar. Yummy!
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