Celeriac and Apple Soup

By Monica Shaw •


Celeriac is bang on season right now. So if you find it in your vegetable box or spot it in a market, why not try this soup? Light and fresh, yet also warm and comforting with earthy autumnal flavours and a velvety texture.

 

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Celeriac is one of those vegetables that I only discovered since moving to the UK. It’s not immediately appealing, with the appearance more of a dirty shrunken head than something you’d actually want to eat. But beneath its rough knobbly surface likes something actually very remarkable: a crispy white vegetable that tastes a bit like celery and works as well cooked as it does raw. With the weather turning to autumn in recent days, I’m definitely erring towards the cooked side of celeriac.

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Celeriac can be made into a gratin, salt-baked, pureed, roasted or even caramelised. But my favourite way to cook with celeriac is to turn it into a creamy soup.
 
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I’ve previously written about celeriac soup with parsley walnut pesto. And then there’s Marcello Tully’s recipe for celeriac soup with blue cheese.

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This season, I’m loving this recipe for celeriac and apple soup. It doesn’t taste like apple, mind you. The apple merely “lifts” this soup as lemon or vinegar might do. The result is a celeriac soup that’s light and fresh, yet also warm and comforting with earthy autumnal flavours and a velvety texture.


Celeriac and Apple Soup


Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 large celeriac, peeled and chopped
  • 1 tart apple, chopped
  • 750ml vegetable stock
  • 1 sprig of thyme or a pinch of dried mixed herbs
  • salt and pepper

Method
 
  1. Heat the oil in a large saucepan. Add the onion and cook it gently until soft and translucent.
  2. Add the celeriac and apple and fry for a few more minutes, then add the stock and herbs.
  3. Simmer for 20-30 minutes, until the celeriac is tender.
  4. Remove the thyme sprig. Puree the soup in a blender or in the pot with an immersion blender.
  5. Add more salt and pepper to taste and serve.

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For more inspiration, visit Great British Chefs collection of celeriac recipes including Josh Eggleton’s delicious gluten free bread sauce.


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Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

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