Recipe

Turnip soup with pickled cobnuts

by Paula McIntyre

Hearty root veg soup topped with fresh apple and celery leaves

Ingredients

For the pickled cobnuts:
75g shelled cobnuts
100ml white wine vinegar
50g sugar
Split quill cinnamon
1 star anise

For the soup:
100g butter
1 onion, peeled and chopped
400g turnips, peeled and chopped
1 medium potato, peeled and chopped
1 litre vegetable stock
100ml double cream
1 cox’s pippin apple
A few celery leaves
Peppery olive oil for drizzling

Method

Set the oven to 190C. Place the cobnuts on a baking tray and roast for 8 mins.

Boil the vinegar, sugar, cinnamon and star anise together. Add the cobnuts, then leave to cool. Leave to pickle overnight in the fridge.

Melt the butter in a pan and add the onions and turnips. Cook gently until golden—about 15 mins. Add the potato and stock and simmer until the potatoes and turnips are soft. Add the cream, bring back to the heat and then blend.

Quarter and core the apple. Slice each quarter and cut into thin matchsticks.

Ladle the soup into bowls and top with some chopped pickled cobnuts, apple matchsticks, celery leaves and drizzle of good olive oil.

Recipe: Paula McIntyre