Celeriac and Apple Soup
This is a very simple soup, but offers a rich and creamy thickness with a mild earthy flavor and a touch of sweetness.
Serving Size: 4
- 1 large celeriac (celery root), peeled and chopped
- 1 medium onion
- 2 tablespoons oil
- 1 large apple, peeled, cored and chopped
- 4 cups water
- 1 vegetable bouillon cube
- salt and pepper to taste
- dash nutmeg (optional)
- Peel the celeriac and cut into bite sized pieces, that way it will take less time to cook.
- Peel the onion and chop in small pieces
- Heat the oil in a large soup pot.
- Add the onion and saute until it begins to soften and become glass.
- Add the chopped celeriac pieces and saute lightly.
- Add the water and vegetable bouillon cube.
- Peel and core the apple and chop.
- Add the apple pieces to the soup and bring the soup to a light boil.
- Once the soup has come to a boil, turn the heat down to create a soft simmer.
- Place a lid on the soup and cook until the celeriac pieces become soft. This will be about 15 minutes.
- When the celeriac has become soft, puree the soup. (I use an immersion blender.)
- Season to taste with additional salt and perhaps a dash of nutmeg.
- We garnished the soup with a few chopped celery leaves and croutons.