Appetizer: France – Soupe de Céleri-Rave et Pomme (Celeriac and Apple Soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

2 tbsp (30 ml) unsalted butter or neutral oil
1 leek, white and light green parts only, thinly sliced (or 1 small onion, chopped)
2 garlic cloves, sliced
1 tsp caraway seeds
1 medium celeriac (about 1 1 / 4 lb / 600 g), peeled and cubed
1 medium Yukon Gold or russet potato, peeled and cubed
2 tart apples (e.g., Granny Smith), peeled, cored, and chopped
1 / 2 cup (120 ml) dry white wine (optional; replace with stock if preferred)
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
1 / 3 cup (80 ml) creme fraiche or sour cream, plus extra for serving
1 to 2 tbsp prepared horseradish, to taste
1 to 2 tsp lemon juice or apple cider vinegar, to taste
2 tbsp chopped fresh dill, plus more for garnish
Salt and freshly ground black pepper, to taste
Optional garnish: rye croutons, thin apple matchsticks, extra caraway seeds

Instructions

Melt the butter in a medium pot over medium heat. Add the leek with a pinch of salt and cook until soft and sweet, 5 to 6 minutes.
Stir in the garlic and caraway seeds; cook until fragrant, about 30 seconds.
Add the celeriac, potato, and apples. Cook, stirring, for 2 minutes to coat in the aromatics.
Pour in the white wine (if using) and simmer until reduced by about half, 2 to 3 minutes.
Add the stock and bay leaf. Bring to a simmer, then cover partially and cook until the vegetables are very tender, 20 to 25 minutes.
Remove the bay leaf. Blend the soup until silky smooth using an immersion blender (or carefully in batches in a blender).
Stir in the creme fraiche and horseradish. Thin with a splash of stock or hot water if needed. Season with salt, pepper, and lemon juice or vinegar to brighten.
Fold in the chopped dill just before serving.
Ladle into warm bowls and garnish with a small dollop of creme fraiche, extra dill, a few rye croutons, and a pinch of caraway or apple matchsticks, if using.