Celeriac velouté with turkey and apple

Ingredients

For 1 serving

• Celeriac250 g
• Potatoes100 g
• Apple0.5
• Turkey breast130 g
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Thyme2 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Warm the vegetable stock. Peel the celeriac with a knife, cutting away all the knobbly skin, and cut it into 2 cm dice; peel the potatoes and cut them the same size; chop the onion. Wash and core the apple and halve it: cut one half into chunks and the other into small cubes.
2. Heat half the olive oil in a pan over medium heat and fry the onion for 3–4 minutes, until translucent. Add the celeriac, potatoes, the apple chunks, hot stock and a pinch of salt.
3. Cook for 25 minutes over medium-low heat, until the celeriac is tender, then blend with a stick blender until smooth; adjust the salt.
4. Meanwhile cut the turkey breast into 1.5 cm dice. Heat the remaining oil in a frying pan over medium-high heat and brown the turkey with the thyme for 5 minutes, until golden; add the apple cubes and cook for 2 minutes, until just softened but still crisp. Salt them.
5. Serve the soup topped with the turkey and apple and a grind of black pepper.