This is another soup recipe from the River Cottage Light and Easy cook book and although in my picture it doesn't look like anything much being a rather muddy brown colour but flavour is superb. I have made celeriac and apple soup before but this took that to whole new level. The chestnuts added a lovely earthy depth of flavour to the soup.
Celeriac, Apple and Chestnut Soup
1 tbsp oil
1 onion, sliced
1 tsp thyme leaves
1 medium celeriac, peeled and roughly chopped
2 eating apples, peeled, cored and roughly chopped
200g vaccuum packed cooked chestnuts
1l hot vegetable stock
Heat the oil in a large pan over a medium-low heat. add the onion and thyme and cook gently for 10 mins or until the onion is soft but not coloured.
Add the celeriac, apples, chestnuts and stock to the onion. bring to a simmer and cook, uncovered, for about 15 mins or until the celeriac is tender.
Blend the soup thoroughly with a hand blender adding a little more stock or water if it seems too thick.
Add salt and pepper to taste then ladle into bowls and serve.