Soup: United States – Silky Celeriac, Green Apple & Leek Soup with Chive-Lemon Oil

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

2 tbsp (30 ml) olive oil
1 tbsp unsalted butter
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 lb (450 g) celeriac (celery root), peeled and 1 / 2-inch diced
1 medium Yukon Gold potato, peeled and diced
1 large Granny Smith apple, peeled, cored, and diced
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine or dry vermouth
4 cups (960 ml) low-sodium chicken or vegetable stock
4 fresh thyme sprigs
1 bay leaf
1 / 4 cup (60 ml) crème fraîche or buttermilk
Kosher salt, to taste
Freshly ground white pepper, to taste
1–2 tsp fresh lemon juice or apple cider vinegar, to finish
3 tbsp (45 ml) extra-virgin olive oil (for chive oil)
2 tbsp finely snipped chives
1 tsp finely grated lemon zest
Optional: 2 tbsp toasted hazelnuts, chopped, for garnish

Instructions

Make the chive–lemon oil: In a small bowl, combine the extra-virgin olive oil, chives, lemon zest, and a pinch of salt. Lightly muddle with a spoon and let infuse while you cook the soup.
Sweat the aromatics: In a medium pot over medium heat, warm the olive oil and butter. Add leeks and a pinch of salt; cook, stirring, until tender and translucent, 6–8 minutes without browning.
Build the base: Add garlic, celeriac, and potato; cook 2–3 minutes to coat and lightly soften. Pour in the white wine and simmer until reduced by about half, 2–3 minutes.
Simmer: Add the apple, thyme, bay leaf, and stock. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until celeriac and potato are very tender, 18–22 minutes.
Blend: Remove thyme stems and bay leaf. Carefully blend the soup until completely smooth (high-speed blender preferred). Return to the pot. Stir in the crème fraîche or buttermilk. If needed, thin with a splash of stock or water to a silky, pourable consistency.
Season: Taste and season with salt and white pepper. Brighten with 1–2 teaspoons lemon juice or cider vinegar to balance richness and complement the peppery steak.
Serve: Ladle into warm bowls. Drizzle with the chive–lemon oil and, if using, sprinkle with toasted hazelnuts. Serve alongside the T-Bone Steak au Poivre.