Apple and celeriac soup with cheese and bacon croûtons

Preheat oven to 200°C fan-forced. For cheese and bacon croûtons, combine ingredients in a bowl and season. Spread out over a large baking tray lined with baking paper and bake, stirring occasionally, until bacon is crisp and croûtons are golden (14 18 minutes). Cool on tray.

Meanwhile, heat butter and oil in a large saucepan over medium heat. Add leek, celery, garlic and fennel seeds and cook, stirring occasionally, until softened (6-8 minutes). Add celeriac, apple, potato and herbs, and cook, stirring, until beginning to soften (3 minutes). Add stock, season, and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until vegetables are tender (10-12 minutes). Discard herbs. Stir in crème fraîche, season to taste and blend with a hand-held blender until very smooth. Check seasoning. Reheat over low heat just before serving.

For brown butter apples, cook butter in a small saucepan over medium heat, swirling pan, until foaming and nut brown (3-4 minutes). Add apples, fennel and rosemary; cook, stirring, until apples are tender (2-3 minutes). Remove from the heat; stir in lemon zest and juice.

Ladle soup into serving bowls. Spoon over brown butter apples, scatter with cheese and bacon croûtons and rosemary flowers to serve.