Description
Hairy Bikers Celeriac and Apple Soup is a smooth, creamy soup made from celeriac (also known as celery root) and apples, which complement each other perfectly. The celeriac provides a rich, earthy base, while the apples add a touch of natural sweetness. This soup is blended to a silky texture and finished with a touch of cream, making it a perfect starter or light meal.
Ingredients
- Celeriac (1 medium, about 600g, peeled and chopped): Adds a rich, earthy flavor and smooth texture.
- Apples (2 large, peeled, cored, and chopped): Brings sweetness to balance the celeriac.
- Onion (1 medium, finely chopped): Provides a mild, sweet base for the soup.
- Garlic (2 cloves, minced): Enhances the savory flavor.
- Vegetable stock (1 liter): Forms the base of the soup, adding depth of flavor.
- Butter (25g): For sautéing the onion and garlic (can be substituted with olive oil for a dairy-free version).
- Double cream (100ml, optional): Adds richness and a silky texture.
- Fresh thyme (1 sprig, or 1 tsp dried): Provides a subtle, herbal note.
- Salt and pepper: To taste.
- Lemon juice (1 tbsp): Brightens the flavors and balances the sweetness.
- Chopped parsley or chives (for garnish): Adds a fresh touch to the finished dish.
Instructions
- Sauté the onion and garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3-5 minutes until softened but not browned.
- Add the celeriac and apples: Stir in the chopped celeriac and apples, allowing them to cook with the onion and garlic for 5 minutes.
- Add the stock and thyme: Pour in the vegetable stock and add the thyme. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the celeriac and apples are tender.
- Blend the soup: Remove the soup from the heat and use a hand blender to blend until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
- Stir in the cream and season: If using, stir in the double cream. Add lemon juice, salt, and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped parsley or chives. Serve hot with crusty bread or a light salad.