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Scrumptious soup ideas for chilly days

Okanagan Apple, Sage & Celeriac Soup (Contributed by: Jennifer Schell/Soup Sisters)

The Spanish have their gaspacho, the Russians their borscht.

The Italians turn to minestrone and, of course, the New Englanders love their clam chowder.

Regardless of our background, we all tend to ladle up some old fashion goodness when the weather turns nippy.
But Daybreak was feeling adventurous and wanted to turn to some soup with a twist.

Jennifer Schell is a food author and the coordinator of the Kelowna chapter of Soup Sisters, which has branches all across Canada and delivers fresh homemade soup to women shelters.

She shares some of her favourite traditional -- and obscure soups, including Okanagan Apple, Sage & Celeriac Soup (see below for recipe)
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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.

• 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

Baguette, sliced and toasted
Naramata Bench Blue Cheese (Cambozola or other blue cheese works perfectly)
Walnuts, toasted
Small Sage leaves, fried to crisp
Parsley, finely chopped
Maldon Sea Salt if needed


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.
Sprinkle with parsley and extra chopped walnuts.

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