- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Eating apples give a sweet note to this root vegetable soup, topped with crisp pieces of bacon and crème fraîche.
Ingredient:
- 500g/1lb 2oz (roughly 3) eating apples
- 50g/1¾oz butter
- 1 tbsp sunflower oil
- 2 onions, chopped
- 1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks
- 1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices
- 2 garlic cloves, crushed
- 2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks
- 1 small bunch fresh thyme (3-4 sprigs)
- 1 bay leaf
- 1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cube
- flaked sea salt and freshly ground black pepper
- 1 tsp sunflower oil
- 4 rashers rindless smoked streaky bacon
- 4 tbsp crème fraîche
- 2 tbsp milk
- small handful flat leaf parsley, leaves roughly torn
