Celeriac, Apple and Sage Soup
We do need some fat in our diet. A small amount with vegetables is important to help us absorb vitamins A, D and E.
4 people
25 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 1 - Celeriac peeled and roughly chopped
- 2 litre Chicken Stock Cube
- 1 - Onion diced
- 1 pinch Salt
- 4 tbsp SuperValu Extra Virgin Olive Oil
- 4 - SuperValu Fresh Sage leaves, roughly chopped
- 2 - SuperValu Granny Smith Apples peeled, cored and diced
To garnish
-
50
g
Blue Cheese
-
50
g
SuperValu Hazelnuts
roasted, roughly chopped
To garnish
-
4
slices
SuperValu Streaky Bacon Rashers
cooked and chopped
Method
*This recipe serves 4 to 6.
1. Heat 2 tablespoons of the oil in a large heavy-based pan set over a low to medium heat. Add the onion and sage and fry for 6 to 8 minutes, stirring occasionally, until softened.
2. Add the celeriac and apples and cook for a further 4 to 5 minutes, until lightly coloured. Season and add the stock. Bring to the boil, then reduce to a simmer and cook for 20 to 25 minutes, until the celeriac is completely tender.
3. Once the soup is cooked, season to taste and blend with a hand blender. Serve with blue cheese crumbled on top along with the streaky bacon and hazelnuts, then drizzle with the remaining olive oil.
