This tangy, thick, winter soup with its delicate celery-like flavor and chunks of sausage takes no time to prepare. Serve with cornbread for a substantial meal.
30 minutes prep/cook time
1 tbsp olive oil
1 tbsp butter
1 celeriac, about 650g, peeled and chopped
1 large onion, chopped
2 pears, preferably Comice or Conference, peeled and roughly chopped
Juice of 1⁄2 lemon
900ml (30 ounces) chicken stock, made with stock cubes
8 lean pork sausages, about 340g total weight
2 tbsp chopped fresh flat-leaf parsley
1⁄2 tsp paprika
1. Cook the vegetables and fruit. Heat the oil and butter in a large pan and stir in the celeriac, onion and pears. Add the lemon juice. Cover and cook over a low heat, shaking the pan occasionally, for about 10 minutes. Add 200ml stock and cook for 5 more minutes or until the vegetables are softened.
2. Cook the sausages. Preheat the grill to hot. While the vegetables and fruit are cooking, grill the sausages, turning occasionally, for about 10 minutes or until golden brown. Drain on kitchen paper and keep hot.
3. Purée the soup. Tip the vegetables and fruit into a food processor or blender, add the remaining stock and process until smooth. Season, then return to the pan and heat gently until boiling.
4. Complete the dish. Slice the sausages into bite-sized chunks using a sharp knife, or snip into chunks using scissors. Add to the soup with the parsley. Ladle into bowls, sprinkle with paprika and serve.