- Gently melt the butter in a heavy saucepan while you peel and finely slice the celeriac.
- Add the celeriac to the butter with a pinch of salt and the chopped thyme and sweat for 15-20 minutes until the celeriac is very soft and collapsing.
- Add half the milk then blend to a smooth purée with a hand blender. Gradually add more milk until you have a velvety, thick soup. Season it until its tasty.
- To serve, core and finely dice the apple, pour the soup into warmed bowls, then top with the diced apple, a few thyme leaves and a turn of pepper.
Duration It takes 10 mins to prepare and 20mins to cook.
Ingredients (Organic) For a serving of 2 people.
100g butter
1 celeriac (approx. 600g flesh once, peeled)
1 table spoon of chopped thyme, plus extra for garnishing
up to 800ml whole milk
1 apple
Salt and pepper
