Apple And Celeriac Soup Recipes

APPLE AND CELERIAC SOUP

Steps:

• 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*.

ROASTED CELERIAC SOUP

Steps:

• First, dice and roast the celeriac.
• Peel the onion and garlic, and roughly chop.
• Put the olive oil into a medium sized saucepan, and fry the onion over a medium heat for a few minutes, stirring all the time. Then add the garlic and cook for another couple of minutes until the onion is translucent, turning golden at the edges and is fragrant.
• Core the apple and cut into chunks (no need to peel).
• Add the roasted celeriac, apple, parsley and stock to the pan, give it a good stir and add some pepper and salt. Put the lid on and bring to a simmer. Then turn the heat right down and leave to simmer gently for 20 minutes.
• Once the vegetables are all very soft, whizz the soup with an immersion or stick blender. (If you prefer, you can use a blender or food processor.)
• Taste and adjust the seasoning or add a little more stock if the soup needs thinning.
• Stir in the lemon juice. If you like a creamier soup, you can also add a knob of butter.
• Serve garnished with fresh herbs and a drizzle of cream.

CELERIAC (CELERY ROOT) & APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
• Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
• Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F
• Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
• DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.