Soup: United States – Autumn Orchard Cream Soup of Celeriac, Leek and Green Apple

Serving Size: 6

Approximate Time

Prep 10 min

Cook 33 min

Total 45 min

Ingredients

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 large leeks, white and light green parts only, thinly sliced and well-rinsed
2 cloves garlic, thinly sliced
1 medium celeriac (celery root), peeled and 1 / 2-inch diced (about 1 1 / 4 lb / 600 g)
2 Granny Smith apples, peeled, cored, and diced
1 / 2 cup (120 ml) dry hard cider or dry white wine
4 cups (960 ml) low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 / 3 cup (80 ml) crème fraîche or 1 / 4 cup (60 ml) heavy cream plus 1 tsp (5 ml) lemon juice
1–2 tsp (5–10 ml) fresh lemon juice or cider vinegar, to taste
Kosher salt, to taste
White pepper, to taste
For garnish: matchsticks of green apple, chopped chives, and a light drizzle of extra-virgin olive oil or chive oil

Instructions

Warm the butter and olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook, stirring, until soft and sweet but not browned, 6–8 minutes.
Stir in the garlic, celeriac, and diced apples; cook 2–3 minutes to lightly sweat and combine flavors.
Deglaze with the dry cider (or white wine) and simmer until reduced by about half, 2–3 minutes.
Add the chicken stock, thyme, and bay leaf. Bring to a simmer, cover partially, and cook until the celeriac is very tender, 20–25 minutes.
Remove and discard the thyme and bay. Blend the soup until completely smooth and velvety (immersion blender or in batches in a stand blender). For extra silkiness, pass through a fine sieve.
Return to the pot and whisk in the crème fraîche. Adjust consistency with a splash of stock or water if needed. Season with salt, white pepper, and lemon juice or cider vinegar to brighten.
Serve warm, not boiling. Garnish each bowl with a few apple matchsticks, chopped chives, and a light drizzle of olive or chive oil.