1 medium celeriac, peeled and chopped
1 large white onion, diced
1 stick celery, sliced
1 clove garlic, minced
1l liquid chicken or veg stock
4 apples, peeled and cored
100ml single cream
2tbsp white wine vinegar
1 tsp thyme leaves
1 tsp chopped sage
4 sage leaves
Butter
Salt and pepper
Sweat the celeriac, garlic, onion and celery in butter for 5 or 6 minutes without colouring. Add the vinegar until almost reduced, then add the apples, thyme and chopped sage and cook for a further couple of minutes.
Pour over the stock, cover and simmer for 20 – 25 minutes. Chill a little and blend well. Check for seasoning and add the cream.
To serve, fry the sage leaves in very hot oil until crisp and serve on top with crispy onions or a few thin batons of granny smith for extra crunchy freshness.
