0 (0)

Category: Soups

Celery Root and Apple Soup

Here are three recipes based on celery root--often called celeriac or celery knob--that are perfect for holiday potlucks. Celery root tastes like a combination of intense celery and parsley. Any dish made with it becomes more special and delicious. It ... Read more

Total time: 50 minutes | Serves 6 to 8
Note: This soup is adapted from one served at J. Sheekey's in London. Serve this soup as a first course in any menu, casual or formal. I prefer to use Yukon Gold potatoes.
  • 2 tablespoons butter
  • 2 onions, sliced
  • 4 cups low-sodium chicken broth
  • 2 celery roots, peeled and sliced
  • 1 Granny Smith apple, cored, peeled and sliced
  • 2 small boiling potatoes, peeled and sliced
  • 3 tablespoons whipping cream
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon coarse salt
  • Freshly ground white pepper

Step 1Heat butter in medium saucepan over medium-high heat. When hot, add onion. Cook, stirring occasionally, until starting to soften, about 6 minutes. Add broth, celery roots, apple and potatoes. Bring to boil. Simmer, covered, until vegetables are very soft, about 20 minutes. Pour through sieve, reserving vegetables and liquid.

Step 2Transfer vegetables and 1 cup liquid to blender, in batches if necessary. Process until pureed. Add remaining liquid and whipping cream, sugar, nutmeg, salt and pepper to taste. Process until as smooth as possible, at least 1 minute. Taste and adjust seasoning. (Can be refrigerated up to 3 days or frozen in airtight plastic container up to 1 month. To serve, gently reheat soup. If too thick, thin with water.) Ladle into soup bowls and serve hot.

Each of 8 servings:
295 calories; 539 mg sodium; 15 mg cholesterol; 6 grams fat; 57 grams carbohydrates; 8 grams protein; 4.23 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Tierra Sur's heirloom melon gazpacho
White bean veloute soup
Creole file gumbo