One of the most wasted ingredients in the UK is bread. This recipe includes not only some delicious seasonal produce but also a way to use up some leftover bread.
A short ingredients list creates a wonderful silky soup and who says leftovers can’t be elegant? The crispy stuffing crumble sprinkled on the top of this celeriac and apple soup makes a lovely alternative to croutons and gives the dish a wow factor.
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- In a large saucepan, sweat the onion in the butter until soft and translucent.
- Add the celeriac, apple and a tiny amount of salt and a good grind of pepper then sweat for a few minutes.
- Add the stock and bring to boil.
- Cover with a lid, turn down the heat and simmer gently for around 30 minutes, until the celeriac is soft.
- Remove from the heat and stir through the creme fraiche.
- Blitz until smooth.
- Put back on a low heat. Let down the soup with a little more stock, if needed, and taste to check the seasoning.
- Preheat the oven to 140C.
- Soften the onion in a little water in the microwave or in a small saucepan.
- Stir the sage into the onion along with a knob of butter and a squeeze of lemon juice.
- Add the breadcrumbs and mix well.
- Spread the mixture onto a baking tray and bake until crisp, stirring after around 15 minutes to ensure it is crisp all through and checking regularly after that until it is done.
- 2 knobs of butter
- 3/4 onion, chopped
- 1/2 celeriac, peeled and cut into cubes
- 1 small eating apple, cored and cut into cubes
- Veg stock approx. 250ml (plus extra to get a consistency you like once blitzed)
- 2 tbsp creme fraiche
- 1/4 onion, very finely chopped
- Squeeze of lemon juice
- Small handful of fresh sage, finely chopped or 1 tsp dried sage
- 2 slices bread, turned into breadcrumbs