Simple Winter Soup

A few days ago, we dined at Cail Bruich.   As a wee starter, they served a lovely little veloute that was just perfect for the weather we’ve been having in Glasgow.   I was eager to attempt a recreation and mine came out slightly different but equally delicious.

Ingredients:

  • 1 tsp butter
  • 500g of celriac, finely diced.
  • 1/2 can of chestnut puree
  • 1 generous splash of vegetable bouillon stock or a stock cube
  • Splash of double cream or whipping cream
  • salt, pepper, and cayenne pepper to taste.
  • 1 tart apple, such as Bramley.

Instructions:

  1. In a pot, melt the butter.
  2. Add the celriac and allow to soften slightly (it’s okay if it becomes slightly golden, but not brown).
  3. Add chestnut puree, seasoning, and stock, then cover with water.
  4. Bring to a boil and simmer until celriac edges become slightly softened.
  5. Zizz until smooth.   Mix in cream.
  6. Peel and chop apple into tiny dice just before serving.   Add a heaped teaspoon of apple (about one quarter of a small apple) to each bowl before serving.   Pour in soup.
  7. Serves four.

 

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