Ambrosia Cookbook & Recipe
Winter is in full swing, and we sure feel the chill! Warm meals are necessary this time of year, and there is nothing better than a beautiful pot of comforting soup! In the test kitchen, we are making a beloved recipe from the Ambrosia Apple Lover’s Cookbook – “Ambrosia Apple, Sage and Celeriac Soup”.
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Our recipe today was created by Jennifer Schell, Author of The Butcher, the Baker, The Wine & Cheese Maker. This recipe is sure to impress your guests and dazzle your tastebuds!
One of the main ingredients – celeriac, pairs wonderfully with the sweetness of Ambrosia apples in this soup. Fragrant, savoury, sweet and full of health-boosting nutrients! Here is a quick look at a few of the powerhouse ingredients and their benefits:
- Celeriac – High in Vitamins B6, C & K (1)
- Ambrosia apples – Rich in Antioxidants (2)
- Sage – An essential medicinal herb traditionally used around the world for treating many ailments! (3)
This is perfect for this time of year! Let’s get cooking.
Ambrosia Apple, Sage and Celeriac Soup
- 1 large celeriac, peeled and cubed
- 2 large Ambrosia apples, peeled and cubed
- 1 medium ‘Walla Walla’ onion, sliced
- 10 sage leaves
- 5 sprigs of thyme
- 1.5 litres organic chicken stock
- extra virgin olive oil for roasting
- baguette, sliced and toasted
- Naramata Bench Blue Cheese (Cambozola or
other blue cheese works perfectly)
- walnuts, toasted
- small sage leaves, fried to crisp
- parsley, finely chopped
- Maldon sea salt if needed
- Preheat oven to 180°C (350°F).
- In a large roasting pan toss celeriac, onion, apples, thyme and sage, season with a bit of salt and a good drizzle of extra virgin olive oil.
- Put in a heated oven, stirring occasionally, until the celeriac has softened but not coloured. Transfer from the roasting pan into a saucepan and add chicken stock. Simmer for 20 minutes until the apple and celeriac are soft.
- Remove from heat; use a hand blender to whizz into creamy perfection (make sure to remove thyme twigs).
- Prepare Crostini garnish: Toast baguette rounds.
- Top with a thick smear of cheese, walnuts and a fried sage leaf. Ladle soup into bowls and float Crostini in the centre of the bowl. Sprinkle with parsley and extra chopped walnuts.
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