Celeriac & Apple Soup Recipe

Celeriac & Apple Soup
(AKA Celery Root Soup)
Submitted By: Taz


2 ½ lbs Celeriac / Celery Root (apx 3 medium) -peeled and cut into 1 inch cubes
1 lb Yukon Gold Potatoes (about 2 large) - peeled and cut into 1 inch cubes
1 Cup Leeks - cleaned, dark green removed, and thinly sliced
1 Medium Granny Smith Apple - peeled, cored, and cut into 1 inch cubes
2 cloves Fresh Garlic - crushed
3 Cups Water
2 Cups Chicken Broth - can substitute vegetable broth if desired
3 Tbs Unsalted Butter - can substitute extra virgin olive oil if desired
2 tsp Kosher Salt or to taste
Fresh Ground White Pepper to taste
Some diced Granny Smith Apple
A little crispy fried Pancetta
A drizzle of Crème Fraîche
A drizzle of Truffle Oil
A drizzle of Extra Virgin Olive Oil

  1. Melt butter in a large sauce pan or soup pot with a tight fitting lid over medium-high heat
  2. Add leeks and allow to cook, stirring occasionally, until softened and translucent (apx 3 minutes)
  3. Add celery root, potatoes, apple, garlic, salt, and white pepper to taste (apx ¼ tsp) and thoroughly combine - Allow to cook for 2 minutes
  4. Add water and broth - Bring to a boil
  5. Reduce heat to low, cover pan/pot, allow to simmer until vegetables are slightly tender (apx 20-25 minutes)
  6. Using an immersion blender*, purée soup until smooth
  7. If soup is too thick, add water a little at a time until desired consistency is reached - If soup is too thin, allow to simmer until desired consistency is reached
  8. Adjust seasoning with salt and white pepper
  9. Serve hot with any or all of the optional garnishes
*Transfer to a blender (in batches if necessary) as alternative

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