Appetizer: France – Velouté de Céleri-Rave et Pomme Verte (Celeriac and Green Apple Cream Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) celeriac (celery root), peeled and diced
1 medium Granny Smith apple, peeled, cored, and diced (reserve a few matchsticks for garnish)
1 small leek (white and light green parts), thinly sliced and well rinsed
1 small garlic clove, thinly sliced
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 / 2 cup (120 ml) dry white wine or dry vermouth
3 cups (720 ml) low-sodium chicken or vegetable stock
1 sprig fresh thyme
1 bay leaf
1 / 3 cup (80 ml) heavy cream
1 tsp (5 ml) fresh lemon juice, or to taste
Fine sea salt and white pepper, to taste
1 / 4 cup (15 g) finely chopped fresh chives
3 tbsp (45 ml) extra-virgin olive oil
Pinch of salt (for chive oil)

Show original ingredient measurements

1 lb / 450 g celeriac (celery root), peeled and diced
1 medium Granny Smith apple, peeled, cored, and diced (reserve a few matchsticks for garnish)
1 small leek (white and light green parts), thinly sliced and well rinsed
1 small garlic clove, thinly sliced
1 tbsp unsalted butter
1 tbsp olive oil
1 / 2 cup (120 ml) dry white wine or dry vermouth
3 cups (720 ml) low-sodium chicken or vegetable stock
1 sprig fresh thyme
1 bay leaf
1 / 3 cup (80 ml) heavy cream
1 tsp fresh lemon juice, or to taste
Fine sea salt and white pepper, to taste
1 / 4 cup (15 g) finely chopped fresh chives
3 tbsp (45 ml) extra-virgin olive oil
Pinch of salt (for chive oil)

Instructions

Make the chive oil: Blend the chives with the extra-virgin olive oil and a pinch of salt until vivid green and smooth. Strain through a fine sieve or leave rustic. Set aside.
Sweat the aromatics: In a medium pot over medium heat, melt the butter with the olive oil. Add the leek and a pinch of salt and cook, stirring, until tender and translucent without browning, 5–6 minutes. Stir in the garlic for 30 seconds.
Build the base: Add the celeriac and cook 3 minutes, stirring. Pour in the wine, simmer, and reduce by about half, 2–3 minutes.
Simmer: Add the diced apple, thyme, bay leaf, and stock. Bring to a boil, then reduce to a gentle simmer. Cook partially covered until the celeriac is very tender, 20–25 minutes. Discard the thyme and bay leaf.
Purée: Blend the soup until completely smooth (use a high-speed blender for extra silkiness). For an ultra-smooth texture, pass through a fine sieve back into the pot.
Finish: Stir in the heavy cream. Adjust thickness with a splash of stock if needed. Season with salt, white pepper, and the lemon juice to brighten.
Serve: Rewarm gently. Ladle into warm bowls, swirl a little chive oil over each, and garnish with a few apple matchsticks. Serve immediately.