It's soup weather and this is a healthy but satisfying soup ticks all the boxes . The chive oil tarts it up a bit and breaks through the natural starchy creaminess of the soup.
I like adding some crème fraîche (because I'm fancy) to make it a bit more indulgent but leave out for a vegan soup or add a drop of your favourite fake milk.
See below for chive oil recipe - next time you have leftover herbs make a batch - it will last a few days and makes a great addition to most dishes.
Celeriac and Apple Soup
4 tbsp olive oil
1 celery stalk
1 celeriac (about 600g), peeled and chopped
2 Granny Smith apples
2 litres vegetable or chicken stock
A few sprigs of thyme
100 ml crème fraîche (optional)
Salt and pepper
Chives, Oil and Salt to serve
Toasted nuts to serve
Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
While the soup is simmering make the chive oil by blanching the chives then shocking them in cold water. Then puree the chives with oil and salt and sieve keeping the oil (this will keep for a few days in the fridge)
Remove the soup from the heat and blitz with a hand blender until smooth. Stir in the crème fraîche.
Heat the remaining oil in a pan and fry the pancetta until crispy.
Spoon the soup into bowls and top with a few drops of the chive oil, serve with the nuts.