Sunday, January 30, 2011

Celery Root and Apple Soup

I sought out this recipe so I could use the celeriac (celery root) that was in my CSA basket. Our farmer, Meg, said it was great in soups. When I got around to making the soup, I found that I had let one go a little too long and it had to be discarded. I improvised by adding a Granny Smith apple. The celery and apple flavors work very well together, and it tastes even better when garnished with a little more apple and fresh chives. This soup has quite a kick, so be sure to adjust the seasonings to your liking. Enjoy!

Adapted from

Serves 4.

2 Tbsp grass-fed butter
2 Tbsp olive oil
2 leeks, cleaned and chopped
2 celery roots, peeled and cubed (about 1 1/2 pounds)
1 large Granny Smith apple, peeled and cubed
sea salt
2 garlic cloves, peeled and thinly sliced
3 cups organic chicken stock
3 cups water
1-1 1/2 tsp freshly ground white pepper (or black if you don't mind the flecks)
scant 1/8 tsp chile powder
Granny Smith apple, cut into small dice
fresh chives, minced


  1. In a large stock pot, melt the butter and olive oil over medium heat. Add the chopped leeks and saute for 5 minutes, stirring frequently.
  2. Add garlic and continue to cook until the garlic is soft and clear. If the leeks begin to turn too brown, add a little more butter or olive oil.
  3. Add celery root and chicken stock. Increase heat to medium high, bring to a bowl, then simmer over low heat with a vented lid for about 30 minutes.
  4. Add apple an continue to simmer for an additional 15 minutes or until celery root and apples are soft when pierced with a fork. 
  5. Add pepper and chile powder and blend using a stick blender or cool slightly, transfer to a blender, and puree until smooth. (Work in batches, if needed.) Add water until soup is the consistency you desire.
  6. Season with salt and pepper to taste.
  7. To serve, reheat if necessary, ladle into soup bowls, and garnish with apple and chives.

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