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.
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.
Stir in the diced celery root, apple, and potato. Cook for 5–6 minutes, stirring occasionally.
Add the stock and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, until vegetables are tender.
Use an immersion blender to purée the soup directly in the pot, or carefully transfer to a blender in batches until smooth.
Stir in the milk or cream (if using) and season with salt and white pepper to taste. Heat gently if needed—don’t boil.
Ladle into warm bowls. Swirl in crème fraîche, top with microgreens and apple slices, and serve with toasted bread.
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.
5 servings