Celeriac and apple soup with walnut crumpet

Name: Celeriac and apple soup with walnut crumpet
Yield: Serves 4
Ingredients: 160 g plain flour; 45 g walnuts, toasted; salt; 1 Pink Lady apple, quartered and very thinly sliced; 1 Granny Smith apple, quartered and very thinly sliced; 200 ml milk; 100 ml double cream; 1 l vegetable stock; 2 onions, thinly sliced; 1 tbsp sunflower oil; 2 celeriac (approx 1 kg in total), peeled; a little sunflower oil; 50 g butter; 1 tsp sugar; 200 ml full-fat milk; 1 tsp salt; 1 × 7 g sachet instant dried yeast; micro celery leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

I was at a festival with an incredible food offering, and after walking around trying to decide what to eat, I spotted a tiny crumpet van – the search was over. These walnut crumpets are amazing with a bowl of soup. Make your crumpet batter first as it needs to sit.

Ingredients

Crumpet

160 g plain flour
1 × 7 g sachet instant dried yeast
1

Autumn
Vegetarian
Soup

Method

Combine the flour, yeast and salt in a large bowl. Warm the milk to blood temperature, then add the sugar and mix with a fork until fully incorporated. Whisk the milk into the flour until you have a smooth batter, then cover with cling film and leave at room temperature until it’s doubled in size, about 30 minutes.

Square off one of the celeriacs, keeping all the trim. Cut enough 1cm di