Appetizer: United States – Cider-Kissed Apple, Fennel, and Celeriac Soup
Serving Size: 4
Approximate Time
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
2 tbsp (30 ml) extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 lb / 450 g celeriac (celery root), peeled and diced 1 / 2 inch
1 tart apple (e.g., Granny Smith), peeled, cored, and diced
2 garlic cloves, thinly sliced
1 tsp fennel seeds, lightly crushed (optional)
1 cup (240 ml) dry hard apple cider (or unsweetened apple cider)
4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
1 bay leaf
2 small thyme sprigs (or 1 / 2 tsp dried)
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
Kosher salt and freshly ground black pepper, to taste
Optional garnishes: 2 tbsp (30 ml) crème fraîche or plain Greek yogurt; reserved fennel fronds or chopped dill/chives; lemon zest; matchsticks of tart apple tossed with lemon; extra-virgin olive oil
Instructions
Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6 to 8 minutes.
Stir in the garlic and fennel seeds (if using) and cook until fragrant, about 1 minute.
Add the celeriac and apple, toss to coat, then pour in the hard cider. Simmer 2 to 3 minutes to reduce by about half, scraping up any browned bits.
Add the broth, bay leaf, and thyme. Bring to a simmer, then cover partially and cook until the celeriac is very tender, 18 to 22 minutes.
Remove and discard the bay leaf and thyme. Blend the soup until silky-smooth (use an immersion blender or carefully transfer to a blender). If needed, thin with a splash of hot broth or water.
Stir in lemon juice to brighten. Season generously with salt and black pepper to taste.
Ladle into warm bowls. Swirl in crème fraîche or yogurt if using, and garnish with fennel fronds or herbs, a whisper of lemon zest, a few apple matchsticks, and a light drizzle of olive oil. Serve warm.
