EN DE FR ES PT IT
Cream of Celeriac and Apple Soup
Recipe

Cream of Celeriac and Apple Soup

Starter • France

This healthy cream of celeriac and apple soup is blended smooth with leeks, thyme and a touch of crème fraîche for a light yet satisfying starter.

Why smarter

Celeriac brings fiber and potassium with a naturally creamy texture when blended, allowing a modest amount of crème fraîche for richness while keeping the soup balanced and everyday-friendly.

Chef tip

After blending, let the soup simmer 2 minutes to remove raw blender notes; adjust thickness with hot stock and finish with a small swirl of crème fraîche rather than adding a lot to the pot.

Soft line

Serve with a few chives and a squeeze of lemon for a fresh, bistro-style finish.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 tbsp olive oil 1.000 tbsp olive oil
2 1 tbsp unsalted butter 1.000 tbsp unsalted butter
3 1 leek, white and pale green parts only, thinly sliced and rinsed 1.000 leek White and pale green parts
4 1 medium onion, chopped 1.000 onion
5 2 garlic cloves, chopped 2.000 garlic
6 700 g celeriac (celery root), peeled and cut into 2 cm cubes 700.000 g celeriac Peeled and cubed
7 2 apples (preferably Granny Smith or Pink Lady), peeled, cored and diced 2.000 apples Peeled, cored and diced
8 1 small potato, peeled and diced (for extra silkiness) 1.000 potato Optional but recommended for texture
9 900 ml low-sodium vegetable or chicken stock 900.000 ml stock Vegetable or chicken
10 2 sprigs fresh thyme (or 1/2 tsp dried thyme) 2.000 thyme Fresh sprigs preferred
11 1 bay leaf 1.000 bay leaf
12 60 ml crème fraîche (or light cream), plus extra to serve (optional) 60.000 ml crème fraîche Plus optional extra to serve
13 1–2 tsp fresh lemon juice, to taste lemon juice To taste
14 Fine sea salt and black pepper, to taste salt and pepper To taste
15 1 tbsp chopped chives, to serve (optional) 1.000 tbsp chives Optional garnish

Method

  1. In a large saucepan over medium heat, warm the olive oil and butter. Add the leek and onion with a pinch of salt and cook 6–8 minutes, stirring, until soft but not browned.
  2. Add the garlic and cook 30 seconds until fragrant. Stir in the celeriac, apples and potato, coating well in the softened aromatics.
  3. Pour in the stock. Add the thyme sprigs and bay leaf. Bring to a gentle boil, then reduce to a simmer and cook 18–22 minutes, or until the celeriac is very tender.
  4. Remove the thyme sprigs and bay leaf. Blend the soup until completely smooth (use a stick blender in the pot, or blend in batches).
  5. Return to low heat and stir in the crème fraîche. Simmer 2 minutes, then adjust with a splash of stock or water if you prefer it thinner.
  6. Season with black pepper and a little more salt if needed. Add lemon juice to taste to brighten the apple and celeriac. Serve hot as a starter, topped with chives and an optional swirl of crème fraîche.