Celeriac & Apple Soup Recipe
Celeriac & Apple Soup
AKA Celery Root Soup
Submitted By: Taz
Ingredients:
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
-OPTIONAL GARNISH-
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
Preparation:
- Melt butter in a large sauce pan or soup pot with a tight fitting lid over medium-high heat
- Add leeks and allow to cook, stirring occasionally, until softened and translucent (apx 3 minutes)
- Add celery root, potatoes, apple, garlic, salt, and white pepper to taste (apx ¼ tsp) and thoroughly combine - Allow to cook for 2 minutes
- Add water and broth - Bring to a boil
- Reduce heat to low, cover pan/pot, allow to simmer until vegetables are slightly tender (apx 20-25 minutes)
- Using an immersion blender*, purée soup until smooth
- 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
- Adjust seasoning with salt and white pepper
- Serve hot with any or all of the optional garnishes
* Transfer to a blender (in batches if necessary) as alternative
