Cook this tasty soup recipe and it’ll melt away all your winter blues from Shibden Mill Inn.
Ingredients
4 tbsp of rapeseed oil
3-4 tbsp of truffle oil
2 cloves of garlic (crushed)
2 sticks of celery (sliced)
1 large onion (sliced)
2 bay leaves
sprig of fresh thyme
1 large celeriac (peeled & chopped)
2 litres of chicken stock
200ml double cream
1 granny smith apple
Method
Heat the rapeseed oil in a large thick bottom pan, add the garlic, onions & celery and cook over a medium heat for 5/6 minutes.
Add the chopped celeriac, bay leaves & thyme and cook for another 5 minutes on a medium heat. Cover with the stock and cook on a low heat for 25 minutes until the celeriac is soft and tender.
After cooking remove from the heat and leave to cool for 10/15 minutes.
Then blitz with a food blender until nice and smooth, adding the truffle oil in one tablespoon at a time.
Finally add the cream, season & top with some sliced apple & serve.
