Apple and Celeriac Soup

Creamy, fresh, and flavorful, this Apple and Celeriac Soup is an ideal dish to make and serve now and during the holiday season. I hope you love it as much as I do.

Apple and Celeriac Soup Recipe:

As many of you may know, this year I’ve teamed up with my Tastes of the Season blogger friends to share seasonally-inspired recipes. Today we’re all about soup! I made this delicious Apple and Celeriac Soup, which I am thrilled to share with you. The name may sound a bit odd, but trust me, this soup is absolutely delicious. If you’re looking for more fabulous soup recipes, just scroll to the bottom of this post. You’ll find links to 18 recipes!

Now, back to my Apple and Celeriac Soup. A while back, I decided to take a photography workshop in Ireland, and a couple of weeks ago I boarded a plane and headed to the Emerald Isle. I spent a few days exploring the country on my own, and then five more days participating in the workshop. It was an extraordinary experience (More on that is coming soon!) and the source for this soup idea.

The inspiration for my soup recipe came from two of the meals I enjoyed over there. One day for lunch we had an incredible Celeriac Soup. I’m usually not a big fan of soup, but this was so amazing. I couldn’t wait to try making it at home.

More inspiration came one evening when we had Thai-inspired noodle soup. The soup was presented in a jar (like I did here), and the lid was topped with a variety of garnishes. Before enjoying the soup we were instructed to remove the lid and drop in as many or as few of the garnishes as we liked. I love a unique presentation, and this idea had me swooning! It was so beautiful and so much fun!

I couldn’t wait to get home and put these to ideas together to make my version of celeriac soup to share with all of you.

As you can see, it turned out lovely. I promise you it tastes equally good. (A shout-out to Jamie Oliver for the recipe. I tweaked his recipe for Celeriac Soup to create mine.)

Now, before we talk more about the soup, you might be wondering…

What is Celeriac?

Celeriac is a fancy term for “celery root.” Technically, it’s the same plant as celery, but celeriac is harvested for the large root, rather than the stalks.

Celeriac has a hint of celery flavor and is similar in size to a turnip or a potato. (It can be used in similar ways.) Since celeriac is not as starchy as a potato, it’s often used in low carb recipes. It’s also great for creamy soups, which we are making today.

How to Make Apple and Celeriac Soup:

I kid you not. This recipe is simple. The only thing you might not have on hand is an immersion blender. Although you could process this soup in a regular blender, an immersion blender simplifies the process. This is the one I recommend.

Start by cooking the onions and celery. Once they are soft, add the peeled and chopped celeriac along with the apples, which have been peeled, cored, and chopped.

Let everything cook for a few minutes; then add chicken stock and thyme.

At this point, you’re almost finished. (It told you this recipe isn’t complicated.) Now let all of this goodness for 35-45 minutes or until the celeriac is tender. Then, remove it from heat and blend it with an immersion blender. Finally, stir in crème fraîche for extra creaminess and season with salt and pepper to taste.

With that, the soup is ready!

While it’s delicious as is, I think the presentation is also important. To serve, ladle the soup into bowls. (I’m using these jars as bowls. You can find them here.) Then, drizzle with more crème fraîche and a little olive oil.

Add the lid to the jars and top with a variety of garnishes. For this recipe, I recommend chopped hazelnuts, sliced red Fresno peppers, diced apple, edible flowers, thyme leaves, and fried sage leaves. (In the recipe card below, I’ve shared how to fry sage leaves.)

When you serve the soup, you can instruct folks to add as many or as few of the garnishes to their soup as they wish. They will be impressed with the presentation and activity, but I promise they will love this Apple and Celeriac Soup, too!

This take on celeriac soup is delicious, bright, and creamy with lots of tasty little bits and bites.

Pretty special, right? I hope you’re enamored of this idea as much as I am. Even if you don’t make this particular recipe, I hope you’ll give this presentation a try with a soup recipe you love. It’s a lot of fun!

Looking for more cozy fall recipes? I recommend these:

• White Chicken Chili
• Baked Delicata Rings
• Cheesy Cauliflower Gratin
• Cider Mulled Wine
• Aunt Maybe’s Apple Strudel 

Before you click away, be sure to check out all of the Tastes of the Season soup recipes below. There is something for everyone!

Apple and Celeriac Soup Recipe:

Apple and Celeriac Soup

Creamy, fresh, and flavorful, this Apple and Celeriac Soup is an ideal dish to make and serve now and during the holiday season. I hope you love it as much as I do.

5 from 7 votes

Print Pin Rate

Course: Appetizer, Soup

Cuisine: American

Keyword: apple, celeriac, celery root, fall soup, soup

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 6

Calories: 317kcal

Ingredients

• 2 tablespoons olive oil
• 2 medium onions chopped
• 2 celery stalks chopped
• 1 celeriac peeled and chopped
• 5 medium Golden Delicious Apples peeled, cored, and chopped
• 48 ounces chicken stock
• 2 sprigs thyme
• 6 ounces crème fraîche
• Salt and pepper to taste

To garnish:

• Crème fraîche
• Olive oil
• Chopped hazelnuts
• Sliced red Fresno peppers
• Diced apple
• Edible flowers
• Fresh thyme leaves
• Fried sage leaves*

Instructions

• Begin by heating the oil in a large pan. Add the onions and celery to the pan. Cook over medium heat for about 10-12 minutes or until soft.
• Add the celeriac and apples to the pan. Cook for 3-4 minutes.
• Add the stock along with two sprigs of fresh thyme. Cover and simmer on low for 35-35 minutes or until the celeriac is tender.
• Remove from the heat. Remove thyme stems; then blend until smooth with an immersion blender. Stir in crème fraîche.
• To serve, spoon the soup into bowls. Drizzle with crème fraîche and olive oil. Place the lid onto the bowl and top with garnishes, including chopped hazelnuts, sliced red pepper, diced apples, edible flowers, thyme leaves, and fried sage leaves*.

Notes

*Fried Sage Leaves: Heat 2-3 tablespoons of olive oil in a pan. Add the sages leaves, 5 or 6 at a time. Fry for 8-10 seconds. Remove from the oil with a fork. Transfer to a paper towel-lined plate.

*You can find the bowls I used in this recipe here.

Nutrition

Calories: 317kcal | Carbohydrates: 43g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 460mg | Potassium: 819mg | Fiber: 6g | Sugar: 23g | Vitamin A: 274IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 2mg

Tastes of the Season Soup Recipes:

Easy Slow Cooker White Bean and Ham Soup by Ella Claire & Co. | Creamy Cauliflower Soup by Tidbits | Butternut Squash Minestrone by Nest of Posies | Light Creamy Mushroom Soup by The Chronicles of Home | Corn Chowder by On Sutton Place

Crockpot Chicken Noodle Soup by Live Laugh Rowe | Apple and Celeriac Soup by Inspired by Charm | Chicken Gnocchi Soup by Tidy Mom | Chicken and Dumplings by House 214 | French Onion Soup Bowls by Shabbyfufu

Sausage Tortellini Soup by My 100 Year Old Home | White Chicken Chili by Rooms For Rent | Roasted Pumpkin & Garlic Soup by Home Made Lovely | Healthy Halibut Chowder by Town and Country Living | Homemade Chicken Noodle Soup- Japanese Udon by Happy Happy Nester

Creamy Low-Carb Roasted Cauliflower Soup by Summer Adams | Dairy Free Cream of Broccoli Soup by Zevy Joy | Butternut Squash and Pear Soup by Nick + Alicia | Harvest Lentil Soup by French Country Cottage | Creamy Asparagus Soup with Bacon and Lime Creme Fraiche by My Sweet Savannah