English dessert apples 2, peeled, cored and roughly chopped
Vegetable stock 1.25 litres (2 pints)
Cheddar cheese 50g (2oz), grated
Walnuts 25g (1oz), toasted
Chunky bread, sliced, to serve (optional)
Instructions
1
Melt butter in a large pan. Add celeriac, leek, potato, apples and pinch of salt. Cook gently for 10 minutes, stirring occasionally, until starting to soften.
2
Pour in the stock, bring to boil, then simmer for 20 minutes.
3
Use a stick blender or jug blender to whizz the mixture until partially smooth or completely smooth, depending on your preference. Season to taste and add boiling water if consistency is too thick.
4
Ladle into warm bowls and scatter with cheese and walnuts. Serve with chunky slices of bread, if you like.
Cook’s Tips
Any leftovers will keep in the fridge for a few days or can be frozen.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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