Celeriac, apple and chorizo soup
Serves 6
Ingredients
1 celeriac, peeled and chopped
1 onion, finely chopped
1 celery stalk, chopped
3 apples
1 litre of stock, we love to use home-made chicken stock
1 tin of white beans 2-3 tbsp finely chopped thyme leaves
A small pot of creme fraiche
A few sprigs of parsley
Great Glen Charcuterie Venison Chorizo
Extra virgin olive oil
Salt and Pepper
Method
Heat the olive oil in a large pan and gently cook the onion and celery over a medium heat till translucent and soft.
Chop the celeriac and 2 apples into small cubes and add to the pan, cook for another few minutes. Add in the themes leaves to allow them to release their flavour for another minute.
Next add in the stock and beans and simmer over a low heat until the celeriac is soft all the way through.
Remove from the heat and allow to cool a little before blitzing in a blender. You can also use a handheld blender and blend the soup in the pan. Next add the creme fraiche and season.
Slice the chorizo in thin slices and cube the remaining apple.
In a skillet fry the sliced chorizo with a little oil until crisp, romove from the pan and fry the apple cubes in the same pan until caramelised.
To serve, top the soup with a few spoonfuls of the chorizo and caramelised apple and garnlish with a sprinkle of finely chopped parsley.
You could also add some toasted crushed hazelnuts for an extra bite.