Recipe: Celeriac, Potato & Apple Soup

This soup may look monochrome and uninteresting, but it has a lot of flavor, thanks to earthy celeriac and fresh thyme. Inspired by one of Martha Rose Shulman’s “Recipes for Health,” the soup was a handy way to use up a huge celeriac bulb that we got in a freebie Abel & Cole delivery (thanks, Sarah!). Throw in some potatoes, onions, garlic, and apples, and you have a well-rounded, silky smooth soup to enjoy on cool autumn evenings. It’s great with German sausages, too — mix them in or eat them on the side.

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Celeriac, Potato & Apple Soup (inspired by Martha Rose Shulman; makes 4-6 generous servings)

Ingredients

  • 1-2 tbsp olive oil
  • 2 small onions (or 1 large), roughly chopped
  • 3-4 garlic cloves, chopped
  • 3/4 large celeriac bulb, peeled & diced
  • 4-5 potatoes, peeled & diced
  • 2 apples, peeled, cored & diced
  • 5-6 cups water or stock of choice
  • 1-2 bay leaves
  • to taste: fresh thyme sprigs (I used 7-10)
  • 1/4-1/2 tsp celery seeds
  • to taste: salt & pepper

Procedure

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring, until they begin to soften (5 minutes or so).
  • Add the celeriac and potatoes and cook, stirring occasionally, until they begin to soften, another 5 minutes or so.
  • Pour in the water/stock, and add the apples, bay leaves, thyme, celery seeds, salt, and pepper. Bring to a boil, then turn the heat down and let the soup simmer until the vegetables are tender enough to blend, 40-60 minutes.
  • Take the pot off the heat and blend the soup with an immersion blender (or in batches in a blender). Return the soup to low heat for another 5-10 minutes before serving.

Enjoy!

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8 thoughts on “Recipe: Celeriac, Potato & Apple Soup

      • taplatt says:

        Yum, carrot & leek soup! Some little cubes of celeriac would add nice depth, probably. I imagine it would be good as part of a mash, but not great raw because it’s quite tough/fibrous.

      • sarah0108 says:

        I’ve seen a few beet + celeriac salad/slaw recipes around. I think the trick is that the celeriac, like the beets, is either cooked ahead of time or chopped finely and then put with a vinegar dressing to sit for a while, helping it break down.

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