BON APPETITE with Gael Arthur ©

A new twist on comfort food, these recipes from two very different restaurants share the commitment to good quality ingredients and simple methods. Easy to transfer these to the home setting; take a bit of time to lay the table nicely for an elegant meal. Check out Elegant Eating in Edinburgh to read about the restaurants.

From The Witchery, on the Royal Mile

Celeriac and Curried Apple Soup
Serves 4

1 kg peeled and chopped celeriac
1 large onion peeled and thinly sliced
2 cloves of garlic, crushed
1 stick of celery, chopped
2 Bramley apples, cored and chopped
1 tablespoon of mild curry powder
125g of unsalted butter
2 litres vegetable stock
100 ml of double cream
Seasoning






Melt the butter in a heavy based pot, add the garlic and onion and cook slowly with the lid on.
Add the chopped apple and the curry powder and cook until the apple is soft. Add the rest of the vegetables and cook slowly for about 5 – 7 minutes.
Lightly season and add the vegetable stock, bring to the boil and simmer for 30 – 45 minutes. Add the cream and simmer for a further 10 minutes, check the seasoning and add if required.
Puree the soup until smooth, pass through a fine sieve pushing it through with a small ladle.
Leave to cool, refrigerate and heat 24 hours later. Soup is always best the next day.