Creamy celeriac and green apple soup
- Heat oil in a casserole pot and fry leek over low heat for about 6 minutes until tender.
- Add celeriac, apples and potatoes and cook for 4 minutes, stirring constantly.
- Add chicken broth, bring to a boil and simmer covered for about 35 minutes until vegetables are nice and tender.
- Purée soup in a blender. Salt and pepper to taste. If soup is too thick, add a little chicken broth or water. Garnish with chopped fresh parsley.