A sophisticated and silky soup that elegantly combines the earthy, nutty flavor of celery root (celeriac) with the gentle sweetness of apple. Finished with crème fraîche and a garnish of microgreens, it’s a refined appetizer or light main, perfect for autumn and winter meals.
Yields 5 Servings Servings Quarter (1.25 Serving) Half (2.5 Servings) Default (5 Servings) Double (10 Servings) Triple (15 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Soup
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 celery root, peeled and diced
1 large apple (Granny Smith or Honeycrisp), peeled, cored, and diced
1 medium Yukon Gold potato, peeled and diced
4 cups vegetable or chicken stock
½ cup whole milk or cream (optional for richness)
Salt and white pepper to taste
Crème fraîche or sour cream, for garnish
Microgreens or fresh thyme leaves, for garnish
Thin apple slices, for garnish (optional)
Toasted artisan bread, for serving
Sauté the aromatics
1 In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic. Sauté for 3–4 minutes until soft and translucent.
Add vegetables and fruit
2 Stir in the diced celery root, apple, and potato. Cook for 5–6 minutes, stirring occasionally.
Simmer
3 Add the stock and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, until vegetables are tender.
Blend
4 Use an immersion blender to purée the soup directly in the pot, or carefully transfer to a blender in batches until smooth.
Finish
5 Stir in the milk or cream (if using) and season with salt and white pepper to taste. Heat gently if needed—don’t boil.
Serve
6 Ladle into warm bowls. Swirl in crème fraîche, top with microgreens and apple slices, and serve with toasted bread.
Chef’s Tips
7
Make it vegan: Use olive oil and vegetable broth; skip the dairy or sub with oat cream.
Texture matters: Strain through a sieve after blending for a velvety finish.
Wine pairing: A chilled Sauvignon Blanc or dry Riesling pairs wonderfully.
Ingredients For the Soup
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 celery root, peeled and diced
1 large apple (Granny Smith or Honeycrisp), peeled, cored, and diced
1 medium Yukon Gold potato, peeled and diced
4 cups vegetable or chicken stock
½ cup whole milk or cream (optional for richness)
Salt and white pepper to taste
Crème fraîche or sour cream, for garnish
Microgreens or fresh thyme leaves, for garnish
Thin apple slices, for garnish (optional)
Toasted artisan bread, for serving
Directions Sauté the aromatics
1 In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic. Sauté for 3–4 minutes until soft and translucent.
Add vegetables and fruit
2 Stir in the diced celery root, apple, and potato. Cook for 5–6 minutes, stirring occasionally.
Simmer
3 Add the stock and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, until vegetables are tender.
Blend
4 Use an immersion blender to purée the soup directly in the pot, or carefully transfer to a blender in batches until smooth.
Finish
5 Stir in the milk or cream (if using) and season with salt and white pepper to taste. Heat gently if needed—don’t boil.
Serve
6 Ladle into warm bowls. Swirl in crème fraîche, top with microgreens and apple slices, and serve with toasted bread.
Chef’s Tips
7
Make it vegan: Use olive oil and vegetable broth; skip the dairy or sub with oat cream.
Texture matters: Strain through a sieve after blending for a velvety finish.
Wine pairing: A chilled Sauvignon Blanc or dry Riesling pairs wonderfully.
Celery Root and Apple Soup
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