This recipe from AVOCA is simple to make, but has great flavour!

This soup is so delicious that you'll want to eat it every day.

Yield: Serves 4-8

Ingredients

For the celeriac soup:

  • 40g butter
  • 2 large onions, peeled and chopped
  • 1 large head of celeriac, peeled and chopped
  • 2 celery sticks, chopped
  • 2-3 large potatoes, peeled and chopped
  • 1 litre vegetable stock, hot
  • Fresh thyme leaves, to taste
  • 100ml cream
  • Sea salt and freshly ground black pepper

 

For the apple and Stilton scones:

  • 450g plain white flour
  • 1 rounded tsp baking powder
  • Generous pinch of salt
  • 110g butter
  • 50-75g Stilton cheese crumbled
  • 1 large Bramley apple, peeled and coarsely grated
  • 1 large egg
  • 200ml milk
  • 1 tsp snipped chives

Method

  1. Pre-heat oven to 180C / gas mark 6. To make the soup, in a large heavy saucepan, cook the chopped onions in the butter on a very low heat for 6-8 minutes, stirring occasionally until softened.

  2. Next, add the diced celeriac, potatoes, celery and hot stock. Simmer gently for 15-20 minutes until all the vegetables are cooked through.
  3. Remove from the heat, add the thyme leaves and cream thenliquidise until smooth.
  4. Taste and adjust seasoning as required.
  5. To make the apple and Stilton scones, place the flour, salt and baking powder in a large bowl, mix well.
  6. Rub the butter into the flour mixture either by hand or using a food processor until the mixture has the appearance of fine crumbs.
  7. Gently mix in the crumbled cheese, the chives and the grated apple.
  8. Next, make a well in the middle and crack in the egg.
  9. Add 150ml milk and mix until the mixture comes together, adding as much of the remaining milk as required. The dough should not be too wet and sticky.
  10. Place on a floured surface and using the palm of your hand or a rolling pin gently flatten the dough to a depth of 4cm.
  11. Cut using a scone cutter, brush with a little lightly beaten egg, place on a lined baking tray and bake in the oven for 10-25 minutes depending on the size of your scones. We like to make round, 4cm scones which usually take about 12 minutes to cook.

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