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.
- Other recipes inspired by Martha Rose Shulman: Millet & Beet Greens Gratin — Lemony Cornmeal Cranberry Drop Scones — Cherry-Blueberry Cobbler with Almond Topping
Celeriac, Potato & Apple Soup (inspired by Martha Rose Shulman; makes 4-6 generous servings)
- 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
- 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.