Finally. The Cold is here. Sun bright and low, and that fresh chill that makes your nose run and cheeks rosy. There’s even reports of frost if you get up early enough and don’t live in an always-slightly-toastier-than-everywhere-else bubble of urban sprawl. Hurrah. The cool is invigorating and my ears are red. Get outside and relish the bite then come home and hunker down with hands cupped round a bowl of this stuff.
Ingredients – serves 4-6
- 1 celeriac – peeled and roughly chopped
- 2 medium eating apples, Cox’s work really well – cored and roughly chopped
- Olive oil
- Salt & pepper
- 1 red onion – roughly sliced
- 2 celery stalks – roughly chopped
- Pinch of mixed spice
- Pinch of ground cinnamon
- 500ml vegetable stock
- 200g cooked chestnuts, vac-packed or purée are fine
- 30g broken walnuts – toasted
- Preheat the oven to 200°C/400°F/gas mark 6.
- Toss the chopped celeriac and apple in a good glug of olive oil and a couple of twists of salt and pepper. Tip onto a warm tray and roast for 25 minutes, turning half way through.
- Sweat the sliced onion in olive oil over a medium heat with the lid on until it’s softened. Add the celery and sweat for a further 5 minutes.
- Add the roasted celeriac and apple to the onion and celery pot. Drop in a pinch each of mixed spice and cinnamon. Give it a stir and leave to let the flavours develop for a couple of minutes.
- Add the stock to the pot and simmer for 20 minutes, making sure that the celeriac is nice and soft.
- Remove the pot from the heat, add the chestnuts and blitz with a hand blender.
- Add enough water to get the soup to your preferred consistency.
- Pop back over the heat for a couple of minutes if necessary.
- Season to taste. Serve immediately topped with a few toasted walnuts.