Celeriac & Apple Soup
Make a pleasant winter soup using a root vegetable that should be better known. Celeriac, or celery root, is easy to peel and chop. It can be roasted or turned into a soup with apple in a short time. Keep off the chill - eat soup!
Corn Chowder is a quick, nourishing soup. Click for a wide variety of satisfying Soups.
Serves: 4
Time: 35 minutes
Ingredients
1 celeriac
1 onion or equivalent in leeks or shallots
Olive oil
2 teaspoons dried thyme or 2 sprigs fresh thyme
1 firm apple
3-4 cups vegetable or chicken broth
Salt and pepper
Whipping cream or 1/2 & 1/2 cream
Hazelnuts, almonds or any nut of your choice for a garnish, OR croutons (optional)
Sour cream or yogurt (optional)
Method
Peel the celeriac and cut into 1 inch cubes.
Chop the onion and saute in medium-hot olive oil for 5-7 minutes, until soft.
Add the cubes of celeriac to the pot and saute slowly for 5 minutes, adding oil as necessary, Do not let the cubes get brown, or if impossible, as light a brown colour as possible.
After 5 minutes, add the apple and the thyme. Pour in 2-4 cups of broth of your choice, stirring every few minutes. Cover and let the celeriac and apple cook until very soft, about 20-30 minutes.
While the soup is cooking, cut the nuts or use any other kind of nut in half. Toast them on a hot pan for a few minutes until slightly browned, turning constantly. Remove from the heat once they begin to darken, then transfer to a bowl to cool and set aside.
When the vegetables are soft, use a stick blender or pour batches into a blender and process until the vegetables have the consistency you desire.
Pour in enough cream, according to your taste. Heat through at medium heat and and adjust seasonings, adding salt and pepper. Remove the thyme sprigs.
Serve hot, and, if desired, with a dollop of sour cream or yogurt in the middle of the bowl, a garnish of toasted hazelnuts or other nuts, or croutons.
Make a pleasant winter soup using a root vegetable that should be better known. Celeriac, or celery root, is easy to peel and chop. It can be roasted or turned into a soup with apple in a short time. Keep off the chill - eat soup!
Corn Chowder is a quick, nourishing soup. Click for a wide variety of satisfying Soups.
Serves: 4
Time: 35 minutes
Ingredients
1 celeriac
1 onion or equivalent in leeks or shallots
Olive oil
2 teaspoons dried thyme or 2 sprigs fresh thyme
1 firm apple
3-4 cups vegetable or chicken broth
Salt and pepper
Whipping cream or 1/2 & 1/2 cream
Hazelnuts, almonds or any nut of your choice for a garnish, OR croutons (optional)
Sour cream or yogurt (optional)
Method
Peel the celeriac and cut into 1 inch cubes.
Chop the onion and saute in medium-hot olive oil for 5-7 minutes, until soft.
Add the cubes of celeriac to the pot and saute slowly for 5 minutes, adding oil as necessary, Do not let the cubes get brown, or if impossible, as light a brown colour as possible.
After 5 minutes, add the apple and the thyme. Pour in 2-4 cups of broth of your choice, stirring every few minutes. Cover and let the celeriac and apple cook until very soft, about 20-30 minutes.
While the soup is cooking, cut the nuts or use any other kind of nut in half. Toast them on a hot pan for a few minutes until slightly browned, turning constantly. Remove from the heat once they begin to darken, then transfer to a bowl to cool and set aside.
When the vegetables are soft, use a stick blender or pour batches into a blender and process until the vegetables have the consistency you desire.
Pour in enough cream, according to your taste. Heat through at medium heat and and adjust seasonings, adding salt and pepper. Remove the thyme sprigs.
Serve hot, and, if desired, with a dollop of sour cream or yogurt in the middle of the bowl, a garnish of toasted hazelnuts or other nuts, or croutons.