Celeriac, Potato, Leek and Apple Soup
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 2leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
- Salt to taste
- 2pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
- 1large russet potato (about ¾ pound), peeled and diced
- 2granny smith or braeburn apples, cored, peeled and diced
- 2quarts water, chicken stock, or vegetable stock
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
- Freshly ground pepper to taste
- Slivered celery leaves for garnish
Garnish
Nutritional analysis per serving (6 servings)
184 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 4 grams protein; 1497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
- Step 2
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.
- Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.
Private Notes
Comments
If you have lots of veggies from a CSA or otherwise, this soup is a great use for them! I didn't have quite the amount of celariac, so I added a turnip to make up the weight. Still great, didn't even use stock at all, just water and salt, which made a very fresh, clean-tasting soup.
Fantastic recipe! I used chicken broth and a mixture of Granny Smith and Rome apples -- one large Rome and two small Grannies. The Rome apple imparted sweet notes to the soup that were a nice touch. I used an immersion blender rather than pouring the soup into a conventional blender. This recipe makes a LOT of soup. Be sure to use leeks as well as onions. Their delicate flavor is an essential component. Only seasoning used after prep was freshly ground pepper. Winning and easy recipe!
recipe described a light soup for sipping as an appetizer, but I found that this was quite yummy in a big bowl with some parmesan cheese. I made it with shallots and those half-purple potatoes. This is a good "what do I do with all my random vegetables from the CSA box?" soup.
Add a couple of dashes of cinnamon to this. You will not regret it (unless you abhor cinnamon).
Didn't have apples but substituted pears and the soup came out just fine. I also used brie fennel toast which I lifted from Tomato Fennel Soup. The combo is delish.
This works really well in a pressure cooker. Saute the vegetables as directed in the vessel on sear, the pressure-cook on the soup setting for 20 minutes. Depressurise, pull out the bouquet garni, then blend with an immersion blender. Great also in larger servings, particularly in cooler weather.
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