Celeriac is one of the vegetables that rotted in my crisper until we found this easy recipe. Although it calls for one celeriac, go ahead and throw in two if you have them (no one will know!).
Celeriac Apple Potato Soup from Jen at Tiny Urban Kitchen
1 celeriac root (peeled and chopped)
2 medium sized Idaho potatoes (peeled and chopped)
1 large apple (peeled and chopped)
1/2 onion, diced (leftover from my chicken pho the other day)
1 Qt chicken broth
1 T butter
1 T oil
1/2 tsp dried Thyme (she doesn’t say in the recipe when to add this. Use your good judgement?)
salt and pepper to taste
Saute onions in butter and oil under medium heat for a few minutes until browned and translucent. Add the celeriac and potatoes. Saute for about 8-10 minutes until they are cooked. Add broth and apples. Bring to a boil and then simmer for 30 minutes. Blend with an immersion blender or, if using a blender, blend in batches in the blender. Garnish with toppings of your choice and serve!
You can cook some bacon, pancetta, or proscuitto in a pan and crumble a small amount on top of the soup. Another variation by Gordon Ramsey adds a splash of lemon for tartness and crumbled stilton. You can also consider chopped chives, croutons, or blue cheese. There’s really a lot of room for creativity here. You can easily make this soup vegan by omitting the butter and the bacon. You can also thicken it up by adding a bit of heavy cream to the soup.
Experiment, and enjoy!