Celeriac soup has such a rich flavour and silky texture, it tastes a million miles away from any of your usual post-Christmas diet dishes.
It’s a healthy meal without a hint of deprivation and if you’re feeling particularly pious, then it’s delicious on its own. Personally, I think that a bowl of soup is best with a hunk of bread and any nubbins leftover from the Christmas cheeseboard. Celeriac pairs particularly well with stilton. Add a bit of chutney, and I struggle to think of a more perfect lunch.
2 onions, roughly diced
750g celeriac, peeled and roughly diced
1.5 litre vegetable stock
2 cooking apple, peeled, cored and sliced
1-2 tbsp crème fraiche
Salt and pepper, to season
2-3 sprigs of sage leaves, picked
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