Appetizer: France – Soupe De Céleri-Rave Et Pomme Verte (Celery Root and Green Apple 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 25 min

Total 40 min

Ingredients

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

2 tbsp (30 ml) olive oil
1 tbsp (15 ml) unsalted butter (optional)
1 large leek, white and light green parts only, thinly sliced and rinsed
2 garlic cloves, sliced
1 lb (450 g) celery root (celeriac), peeled and diced
1 large Granny Smith apple, peeled, cored, and diced
1 / 2 tsp (2.5 ml) smoked paprika (or a pinch of smoked salt)
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
4 sprigs fresh thyme (or 1 / 2 tsp (2.5 ml) dried thyme)
2 tbsp (30 ml) prepared horseradish (not creamy), or to taste
1 / 3 cup (80 ml) crème fraîche or plain whole-milk yogurt
1 tbsp (15 ml) fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper to taste
Garnish: matchsticks of green apple, chopped chives, and a drizzle of olive or chive oil

Show original ingredient measurements

2 tbsp (30 ml) olive oil
1 tbsp unsalted butter (optional)
1 large leek, white and light green parts only, thinly sliced and rinsed
2 garlic cloves, sliced
1 lb (450 g) celery root (celeriac), peeled and diced
1 large Granny Smith apple, peeled, cored, and diced
1 / 2 tsp smoked paprika (or a pinch of smoked salt)
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
4 sprigs fresh thyme (or 1 / 2 tsp dried thyme)
2 tbsp prepared horseradish (not creamy), or to taste
1 / 3 cup (80 ml) crème fraîche or plain whole-milk yogurt
1 tbsp fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper to taste
Garnish: matchsticks of green apple, chopped chives, and a drizzle of olive or chive oil

Instructions

Warm the olive oil and butter in a medium pot over medium heat. Add the leek with a pinch of salt and cook, stirring, until soft and translucent, 4–5 minutes.
Stir in the garlic, diced celery root, diced apple, and smoked paprika; cook 2–3 minutes until fragrant.
Pour in the white wine and simmer until reduced by about half, 2–3 minutes.
Add the stock, bay leaf, and thyme. Bring to a simmer, cover partially, and cook until the celery root is very tender, 18–22 minutes.
Remove and discard the bay leaf and thyme stems. Blend the soup until silky smooth (use an immersion blender or carefully in batches in a blender). Return to the pot.
Stir in the horseradish and crème fraîche. Add the lemon juice, then season with salt and plenty of freshly ground black pepper. If needed, thin with a splash of stock or water. Do not boil after adding dairy and horseradish; gently warm through.
Ladle into warm bowls and garnish with green apple matchsticks, chives, and a light drizzle of oil. Serve immediately.