Celeriac, Potato, Leek and Apple Soup

A sweet and savory mixture that works well as a soup.

I’ve always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
• Salt to taste
• 2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
• 1 large russet potato (about 3/4 pound), peeled and diced
• 2 granny smith or braeburn apples, cored, peeled and diced
• 2 quarts water, chicken stock, or vegetable stock
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
• Freshly ground pepper to taste

Garnish

• Slivered celery leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    145 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 3 grams protein; 700 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 to 18 demitasse servings or 8 bowls

Preparation

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

• Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.

About 1 hour 30 minutes