Celeriac Potato Leek And Apple Soup Recipes

APPLE & CELERIAC SOUP

Steps:

• Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
• Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
• Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
• Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
• Heat the remaining oil in a pan and fry the sage leaves until crispy.
• Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

EASY LEEK & POTATO SOUP WITH CELERIAC

Steps:

• Start with preparing your veg as indicated above.
• Discard the very top of the leeks (dark green part). Halve and clean your leeks thoroughly, getting rid of all the grit. Slice thinly.
• Melt butter in a large pan. Add prepared leeks and onions (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
• Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
• Add stock, bit of salt and pepper and cover.
• Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
• Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
• Add creme fraiche, adjust seasoning and quickly blend again.
• Serve sprinkled with chopped chives and some croutons.
• Enjoy!

CELERIAC, POTATO, LEEK AND APPLE SOUP

Steps:

• 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.
• 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.

LEEK, POTATO AND CELERIAC SOUP

Steps:

• In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
• Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
• Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
• Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
• Serve with the basil and creme fraiche.

VEGAN CELERIAC SOUP WITH APPLE, LEMON & THYME

Steps:

• Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
• Next, add the diced celeriac, apple, and potato. Stir well and cook for a couple of minutes.
• Add the vegan stock, dried thyme, bay leaves, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for 20 minutes.
• After 20 minutes, stir in the lemon zest and plant-based milk. Start with half of the zest and build from there depending on how much lemon flavour you want to come through. Cook for another 5 minutes or until the celeriac is tender. If necessary, add a little more water or stock.
• Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
• Adjust the seasoning and serve with homemade vegan cream, a squeeze of lemon juice, and chopped fresh parsley. This is also delicious when topped off with crispy tofu pancetta.