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CELERIAC, ROQUEFORT & HAZELNUT SOUP; notes.

Heat 2 tbsp olive oil in a large pan. Add 2 sliced onions, a roughly chopped stalk of celery and 4 peeled garlic cloves and cook over a medium heat for 10 minutes until soft.

Peel and dice a whole celeriac then add it to the pan with 4 Cox's Orange Pippin apples (cored and quartered) For more recipes see Essentialcuisine.com and the leaves from a few sprigs of thyme. Cook for 2-3 mins. Add 1.5l Essential Cuisine Chicken Stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.

Remove from the heat, blitz with a hand blender until smooth and stir in 100ml creme fraiche.

In a pan, heat 1 tbsp olive oil, add half a chopped onion and fry until caramelised. Spoon the soup into bowls, and to serve crumble 50g Roquefort cheese on top of each, sprinkle on the caramelised onion, some chopped chives and chopped toasted hazelnuts, then drizzle with hazelnut oil.

Celeriac is one of our most underrated winter ingredients - it's delicious raw or cooked.

And when it's boiled and mashed, it makes a truly silky puree - the perfect base for a hearty soup Serves 4

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Dec 31, 2017
Words:199
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