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Celeriac Soup with Hazelnuts & Crispy Sage
from Anna Jones
Ingredients
  • olive oil
  • 1 leek, washed, trimmed and finely sliced
  • 1 celeriac, washed, peeled and roughly chopped
  • 4 apples (Cox’s are my choice), cored and roughly chopped
  • a few sprigs of fresh thyme, leaves picked
  • 1.5 litres vegetable stock
  • 1 × 400g tin of butter beans, drained
  • sea salt and freshly ground black pepper
  • subheading: TO SERVE:
  • a handful of hazelnuts
  • 100g butter
  • a few sprigs of fresh sage, leaves picked
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