This creamy celeriac apple soup is my favorite soup this fall. It’s incredibly tasty and satisfying, velvety smooth, and makes the most of simple seasonal ingredients.
Today’s celeriac apple soup topped with crunchy roasted hazelnuts is delicious and beautiful-looking. It is ideal for a quick, healthy fall or winter meal or as a starter for guests. Make a simple fall three-course dinner by serving the apple and celeriac soup, followed by Garlic and Herb-Marinated Chicken with Beetroot and Sweet Potato Salad, and ending with Pumpkin Pie with Pecan Crust.
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Ingredients: 9 + salt and pepper
Prep time: 20 minutes
Cook time: 25 minutes
Recipe ingredients
Celeriac, also known as celery root, is a root vegetable with a mild, earthy flavor similar to celery but milder and actually much better. It has a firm texture and can be eaten raw or cooked in soups, salads, and mashes.
- You can’t use celery stalks to make this soup. I mean, you could, but it would be a totally different soup since celeriac and celery stalks have very different tastes and textures. If you have celery stalks, make this Celery and Carrot Soup.
Apple: Choose one crisp, sweet-sour-tasting apple. I had a Pink Lady this time, but similar sorts like Honeycrisp, Fuji, and Gala are all fine. You can also try an Apple and Cucumber Salad.
Potatoes make this delicious soup extra thick and smooth.
Nuts: I think hazelnuts are the best choice, as they are best suited to fall, and their flavor pairs well with the earthy celeriac. However, if you don't have them, you can substitute them with pine nuts, walnuts, pecans, or almonds.
See the recipe card for the full recipe and ingredient quantities.
How to make celeriac apple soup?
Prepare the ingredients: Peel the celeriac and wash it well. Remove any remaining dark spots, then dice the root vegetable into small cubes. Peel and dice the potatoes, apple, and onion. Set them aside.
Step #1: Sauté the veggies and apple in the melted butter in a large pot, stirring to ensure they are evenly coated.
Step #2: Cover with a tight-fitting lid and simmer until soft but not browned. Stir a few times quickly to avoid losing too much steam.
Step #3: Add stock and thyme and simmer on medium-low heat, covered until everything is soft.
Step #4: Add the milk and puree soup with an immersion blender. Adjust the taste. Top with the roasted hazelnuts just before serving.
While cooking celeriac soup with apples, roast the hazelnuts in a small pan, shaking the pan often to prevent burning. Transfer the hazelnuts to a clean kitchen towel and rub to remove the loose skins. Chop the roasted hazelnuts.
Tips
Celeriac: 1 lb is about one small to medium head or half of a very large one. It’s best to weigh it since it can come in different sizes. A little more or less is fine; if you're short by a bit, you can add extra potatoes as a substitute.
Using an immersion blender (hand blender) to blend soups or hot liquids is safer and more convenient.
If you need to use a stand blender, follow these essential safety tips: Allow the soup to cool slightly, blend in small batches (filling the blender no more than halfway), and cover the lid with a thick, folded towel. Begin at a low speed to prevent splashing, then gradually increase the speed.
Adjust the consistency: If the soup is too thick, add more broth or milk to reach your desired consistency. I tend to leave it thicker if serving it for dinner and thin it very slightly when serving it to guests.
Make more creamy soup recipes like Panera Black Bean Soup or Sweet Potato and Pumpkin Soup.
Make ahead and store
You can make apple and celeriac soup 2-3 days ahead. Let it cool completely, and refrigerate the covered pot. Reheat it before serving.
Refrigerate leftovers in an airtight container for 3-4 days, but only 2-3 days if you’ve made the soup in advance. You can also freeze the leftovers for up to 3 months. Defrost them in the fridge.
Reheat it in a small pot on the stovetop or in the microwave.
What to serve with it?
My first choice is crusty bread with a little butter. A great addition is a dollop of crème fraîche. You can garnish the soup with fresh parsley or thyme leaves.
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📖 Recipe
Celeriac Apple Soup
Equipment
- Soup pot
- Small pan
- Immersion blender Note 1
Ingredients
- 1 lb celeriac 450 g, Note 2
- 2 small potatoes or 1 medium about 5.5 oz/ 150 g
- 1 medium apple Note 3
- 1 medium onion about 3.5 oz/ 100 g
- 3 tablespoons butter
- 3 cups vegetable broth or chicken stock, 750 ml
- 1 teaspoon thyme
- ¼ cup whole hazelnuts 45 g, Notes 4,5
- ½ cup whole milk 125 ml
Instructions
- Prepare the vegetables: Peel the celeriac and wash it well. Remove any remaining dark spots and cut the celeriac into small cubes. Peel and dice the potatoes, apple, and onion.1 lb celeriac / 450 g + 2 small potatoes + 1 medium apple + 1 medium onion
- Sauté: Melt the butter in the pot. Sauté celeriac, potatoes, apple, and onion with a pinch of salt and pepper for about 2 minutes, stirring to ensure everything is evenly coated with butter.3 tablespoons butter
- Soften vegetables: Cover the pot with a tight-fitting lid and cook for about 10 minutes until the vegetables are soft but not browned. Stir a couple of times in between, but do so quickly to avoid losing too much steam.
- Simmer the soup: Add broth and thyme and bring to a boil. Cover the pot and simmer on medium-low heat for about 10 minutes or until everything is soft.3 cups vegetable broth / 750 ml + 1 teaspoon thyme
- Toast hazelnuts: In the meantime, roast the hazelnuts in a small pan. Shake the pan often to prevent the nuts from burning. Transfer them to a clean kitchen towel and rub them well to remove the loose skin (some small parts of the skin will still stick on, but it’s ok). Chop the roasted hazelnuts.¼ cup whole hazelnuts / 45 g
- Blend the soup: Add the milk and blend the soup with an immersion blender (Note 5). Adjust the taste with salt and black pepper. You can also adjust the consistency by adding just a bit of extra broth or milk. Top with the roasted hazelnuts just before serving.½ cup whole milk / 125 ml
Notes
- Blending: Using an immersion blender for soups or hot liquids is safer and more practical. If you must use a stand blender, remember these important safety tips: Let the soup cool a bit, blend in small batches (filling the blender no more than halfway), and cover the lid with a thick, folded towel. Start at a low speed to avoid splashing, then slowly increase the speed.
- Celeriac: 1 lb is roughly one small to medium head or half of a very large one. It’s best to weigh it, as celeriac heads vary significantly in size. A little more or less is fine; if you're short by a bit, you can substitute with extra potatoes.
- Apples: One crisp, sweet-and-sour apple works well; I used a Pink Lady, but other similar varieties are just fine. Similar sorts of apples include Honeycrisp, Fuji, and Gala.
- Hazelnuts: Use whole hazelnuts and roast them in a small pan. If they still have their skins on, you can remove them after roasting by rubbing the nuts with a kitchen towel.
- You can substitute the hazelnuts with pine nuts, walnuts, pecans, or almonds. Still, hazelnuts have always been my first choice for this soup.
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