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Bowl of light celeriac and apple soup topped with crème fraîche, thyme, and thin apple slices on a linen tablecloth

Celeriac and Apple Soup with a Light, Creamy Finish

A stovetop celeriac and apple soup finished with a light splash of milk instead of cream, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: European-inspired
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, diced medium
  • 2 garlic cloves, minced
  • 800 g celeriac, peeled and cubed (1 large)
  • 2 apples, peeled, cored, and diced (about 300 g); Braeburn or Granny Smith
  • 1 liter vegetable stock low-sodium preferred
  • 2 fresh thyme sprigs or 1/2 tsp dried thyme
  • 100 ml whole milk or crème fraîche sub oat or coconut milk for dairy-free
  • 1 tbsp lemon juice
  • salt and black pepper to taste
  • chives or apple matchsticks, for garnish optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 4 to 5 minutes until soft and translucent.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Add celeriac and apple, stir to coat in the oil, and cook 3 minutes.
  4. Pour in the stock, add thyme, and bring to a boil. Reduce to a simmer, cover, and cook 20 to 25 minutes until the celeriac is fork-tender.
  5. Remove the thyme sprigs. Blend with an immersion blender for 30 to 45 seconds until smooth, or blend in batches in a stand blender.
  6. Stir in the milk or crème fraîche, lemon juice, salt, and pepper. Warm through 2 to 3 minutes without boiling.
  7. Ladle into bowls and garnish with chives or raw apple matchsticks.

Notes

  • Peel celeriac generously, the skin is tough and inedible.
  • Simmer until celeriac is fork-tender, about 20 to 25 minutes.
  • Blend in one long pass, not repeated short pulses.
  • Add dairy off the boil to prevent the soup from splitting.