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CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE

I have always loved a good soup and this is one of my most recent favourites. Celeriac is a great winter vegetable with an interesting, almost menthol, flavour that pairs very well with the sweetness of apple and the smokiness of the crème fraîche. Celeriac is in season from autumn right through to the end of winter.

Serves: 4

Preparation time: 20 minutes

Cooking time: around 30 minutes

25g butter

1 celeriac (around 500g), peeled and cut into 1.5cm chunks

1 onion, sliced

½ tsp table salt

2 bay leaves

2 Granny Smith apples, 1 peeled and diced

600ml Vegetable Stock

300ml milk

1 tbsp toasted sesame oil

sea salt and freshly ground black pepper

FOR THE SMOKED CRÈME FRAÎCHE

1 × quantity of Smoke Mix, using 1 tbsp black tea leaves

100g crème fraîche

Melt the butter in a large saucepan over medium heat. When hot, add the celeriac, onion, table salt and bay leaves and cook for 7–10 minutes, until soft but not browned. Add the diced apple and vegetable stock and simmer gently for 20 minutes. Add the milk then remove the pan from the heat, remove the bay leaves and blend in a blender until smooth. Pass through a fine sieve into a clean saucepan and season with sea salt and pepper to taste.

Smoke the crème fraîche according to the method here, spreading it as thinly as possible in a foil dish and putting the dish on the smoking rack. Once smoked, remove the tray and set aside for 10 minutes. Remove the foil then scrape the crème fraîche into a bowl and whisk to evenly distribute the smokiness. Season with a little sea salt.

To serve, finely julienne the remaining apple, with the skin on, and mix it in a bowl with the sesame oil, seasoning it with sea salt and pepper to taste.

Serve the soup in bowls, topped with a good dollop of the smoked crème fraîche and the julienned apple.