INGREDIENTS
(serves four)
150g unsalted butter
150g onion, peeled and finely diced
1 garlic clove, crushed
600g celeriac, peeled and diced
4 Granny Smith apples, peeled and diced
1 litre vegetable stock
250ml milk
Salt and pepper
100g Pantsygawn goats' cheese
50ml double cream
25g chopped chives
Chive oil

METHOD
In a large stainless steel pan, melt the butter and sweat down the onion, garlic and celeriac until tender, then add two of the peeled and diced apples. Cover with vegetable stock and bring to the boil. Simmer until the vegetables are cooked. Purée the soup in a Thermomix until smooth. Lighten up with milk as necessary. Pass the soup and adjust the seasoning.

Place the Pantsygawn goats' cheese in a mixing bowl and beat until smooth, add the cream and chives and then whip until thick.

Take the remaining diced apple and place in the centre of a soup bowl. Place a quenelle of whipped goats' cheese on top of the apple. Foam the soup with a hand blender and then pour around the diced apple and cheese. Finish with chive oil and serve.