Celeriac & apple soup with garlic thyme croutons

SERVES 4

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, plus extra to serve 2 leeks, white and pale green parts, well washed, roughly chopped

1 celeriac (about 600g), trimmed, peeled, roughly chopped 2 celery stalks, roughly chopped

2 parsnips, peeled, roughly chopped

1 granny smith apple, peeled, cored and roughly chopped 2 fresh bay leaves

1.5 litres chicken stock

100ml pure cream

GARLIC THYME CROUTONS

3 slices of sourdough bread

3 tablespoons extra-virgin olive oil

4 thyme sprigs zest of 1 lemon

1 garlic clove, finely grated

Warm the butter and olive oil in a large stockpot over medium heat. Add the leek with a pinch of salt and cook for 7–8 minutes, until soft and just beginning to caramelise. Add the celeriac, celery, parsnip and apple and stir to coat. Allow the vegetables and apple to cook for 5–6 minutes, until just beginning to soften. Add the bay leaves and chicken stock, then increase the heat to high and bring to the boil. Reduce the heat to medium– low and simmer for 30–35 minutes, until the vegetables are cooked through.

Meanwhile, preheat the oven to 180°C. Line a small baking tray with baking paper. To make the garlic– thyme croutons, tear or cut the bread into 3cm pieces and place in a bowl along with the olive oil, thyme, lemon zest and garlic. Season with salt and squeeze and scrunch everything into the bread so that it is well coated and absorbs all the seasoning. Transfer to the oven and cook for 15 minutes or until crunchy and golden.

Remove the bay leaves from the soup and add the cream. Transfer to a blender or use a stick blender to blend until smooth. Return the soup to the pan if you used a blender. Gently reheat over low heat and season to taste. Divide the soup among bowls, top with the croutons and a drizzle of olive oil, then serve.