- 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.
- 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.
- 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.
- Slice the chipolatas 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.
For celeriac, use swede or turnips, plus 2 chopped celery sticks. * For a vegetarian soup, use vegetable stock and replace the chipolatas with vegetarian sausages.
The soup (without the sausages) can be made in advance and puréed at step 3, then cooled and stored in the fridge for up to three days. It also freezes well.
…speed it up
At step 1 the vegetables and pears can be cooked with the oil, butter and lemon juice in a covered dish in the microwave. Cook on High for about 2 minutes or until softened.