Okanagan Apple, Sage & Celeriac Soup Submitted by Jennifer Schell, Editor, Food & Wine Writer & Soup Sister A celebration of the Okanagan’s harvest season, this soup is a love letter to my orchard roots. Born and raised on an apple farm, it was important for me to contribute a soup recipe that stars this beautiful fruit. Not only nutritious and delicious, for me the apple symbolizes home, family and love. From my own backyard, I added walnuts, sage, thyme and parsley. Most of the other ingredients are from our local Farmer’s Market. Eating local is a joy.Ingredients

• 1 Large Celeriac, peeled and cubed• 2 Large Okanagan Ambrosia Apples (or other sweet & sharp apple), peeled and cubed• 1 medium ‘Walla Walla’ Onion, sliced • 10 Sage Leaves• 5 sprigs of Thyme• 1.5 litres organic chicken stock• Extra Virgin Olive oil for roasting• Salt

Garnish:Baguette, sliced and toastedNaramata Bench Blue Cheese (Cambozola or other blue cheese works perfectly)Walnuts, toastedSmall Sage leaves, fried to crispParsley, finely choppedMaldon Sea Salt if needed

www.soupsisters.org

Directions

1. In a large roasting pan toss celeriac, onion, apples, thyme and sage, season with a bit of salt and a good drizzle of extra virgin olive oil. 2. Roast at 375, stirring occasionally, until the celeriac has softened but not coloured. Transfer from roasting pan into saucepan and add chicken stock. Simmer for 20 minutes until apple and celeriac are soft. 3. Remove from heat; use a hand blender to whizz into creamy perfection (make sure to remove thyme twigs).

Prepare Crostini garnish: Toast baguette rounds. Top with a thick smear of cheese, walnuts and a fried sage leaf. Ladle soup into bowls and float Crostini in the centre of the bowl. Sprin-kle with parsley and extra chopped walnuts.

www.soupsisters.org