apple and celeriac soup

Gayby Gay Cook 

Makes 5 to 6 servings

Celeriac is also called celery root. It’s available in the cooler weather through fall and winter until the late spring. This ugly brown hairball vegetable has a lovely mild, celery-like flavor with a starchy with a rather potato-like texture. Use a potato peeler to peel the vegetable. In the fall you can sometimes find the root with the long fresh stalks still attached. To store cut off the fresh celery stem and store separately. You can choose your favourite apple for this soup. My favourite apple is the MacIntosh as I find they have such a delicious sweet flavour. I went out to my herb garden and found the sage peeking though the snow. So I use it for the soup. If you wish to use the sage as garnish, heat a little oil in a small frying pan fry the leaves briefly 1/4 inch (1/2 cm) oil just until crisp. You can tell if you have fried them too much as they will turn black. So just keep trying until you find the right heat for the oil.

  • 2 tbsp (30 ml) olive oil or part butter
  • 1 medium onion, chopped
  • 1 medium sized celeriac root, peeled and chopped
  • 2 medium sized apples, peeled, cored and chopped
  • A few sage leaves chopped or 2 tsp (10 ml) chopped sage
  • 2 tsp (10 ml) oregano or thyme
  • 5 cups (1 L plus 250 chicken or vegetable stock
  • 1 cup (240 ml) coffee cream or heavy cream
  • Salt and pepper to taste
  • Garnish: fresh sage leaves briefly fried until crisp

1. Heat the oil plus butter to a large saucepan on medium heat. Stir in the onions and leave to cook 5 to 6 minutes without browning stirring often. Stir in the celeriac and apple with the sage, oregano or thyme.

2. Allow the soup to simmer 30 to 35 minutes.

3. Remove from heat and puree the soup with a hand blender or food processor. Season with salt and pepper to taste.