Traditional recipes

Apple & celeriac soup

Apple & celeriac soup

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Apple & celeriac soup

Crispy sage, toasted hazelnuts & crème fraîche

Crispy sage, toasted hazelnuts & crème fraîche

Serves 8

Cooks In55 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 237 12%

  • Fat 16.5g 24%

  • Saturates 6.1g 31%

  • Sugars 9.9g 11%

  • Salt 0.4g 7%

  • Protein 6.5g 13%

  • Carbs 14.6g 6%

Of an adult's reference intake


  • 4 tbsp olive oil
  • 2 onions
  • 1 celery stalk
  • 1 celeriac
  • 4 Cox's Orange Pippin apples
  • a few sprigs of thyme
  • 2 litres vegetable or chicken stock
  • 200 ml crème fraîche
  • a few sage leaves
  • toasted hazelnuts or grated fresh horseradish , to serve

Recipe From

Jamie Magazine

By Anna Jones


  1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
  2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
  3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
  4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
  5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
  6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.



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