soup · Best in winter
Celery Root & Apple Soup
Celery root — the ugly knob hiding extraordinary flavor — peeled and simmered with apple into a silky, slightly sweet soup that surprises everyone who tries it. A winter soup for the adventurous, made from two ingredients that most people walk past at the market.
Ingredients
🌱 From Your Homestead
- celery root (1 large, about 1.5 lbs, peeled and cubed)
- apple (1 tart variety, peeled and cubed)
- fresh thyme (2 sprigs)
🛒 From the Store
- vegetable broth (4 cups)
- onion (1)
- butter (2 tbsp)
- heavy cream (1/4 cup)
- lemon juice (1 tbsp)
- nutmeg (pinch)
- salt
- white pepper
- croutons for serving
How to Make It
- Gather your ingredients: celery root (1 large, about 1.5 lbs, peeled and cubed), apple (1 tart variety, peeled and cubed), fresh thyme (2 sprigs), vegetable broth (4 cups), onion (1), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: celery root (1 large, about 1.5 lbs, peeled and cubed), apple (1 tart variety, peeled and cubed), fresh thyme (2 sprigs).
- Use a tart apple like Granny Smith — sweet varieties make the soup cloying. The apple should brighten the celery root, not dominate it. Peel the celery root with a knife, not a peeler — the knobby surface is too irregular for a peeler to handle.
- Cook for approximately 45 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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