Soup: United States – Cider-Kissed Celery Root and Green Apple Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) olive oil
1 tbsp (15 g) unsalted butter
1 large leek, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 medium celery root (about 1 1 / 2 lb (675 g)), peeled and diced
2 tart green apples (e.g., Granny Smith), peeled, cored, and diced
1 tsp (5 ml) fresh thyme leaves (or 1 / 2 tsp (2.5 ml) dried)
1 bay leaf
1 cup (240 ml) apple cider (or dry hard cider)
4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
1 / 4 cup (60 ml) heavy cream (optional)
1 tsp (5 ml) Dijon mustard
1 to 2 tsp (5 to 10 ml) apple cider vinegar, to taste
Salt and white pepper, to taste
2 tbsp (6 g) thinly sliced chives, for garnish (optional)
2 tbsp (14 g) toasted pepitas or crushed toasted almonds, for garnish (optional)

Show original ingredient measurements

2 tbsp (30 ml) olive oil
1 tbsp (15 g) unsalted butter
1 large leek, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 medium celery root (about 1 1 / 2 lb / 675 g), peeled and diced
2 tart green apples (e.g., Granny Smith), peeled, cored, and diced
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 bay leaf
1 cup (240 ml) apple cider (or dry hard cider)
4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
1 / 4 cup (60 ml) heavy cream (optional)
1 tsp Dijon mustard
1 to 2 tsp apple cider vinegar, to taste
Salt and white pepper, to taste
2 tbsp (6 g) thinly sliced chives, for garnish (optional)
2 tbsp (14 g) toasted pepitas or crushed toasted almonds, for garnish (optional)

Instructions

Warm the olive oil and butter in a pot over medium heat. Add the leek and a pinch of salt; cook until soft and translucent, 5 to 7 minutes.
Stir in the garlic, celery root, apples, and thyme; cook 3 to 4 minutes to lightly sweat the vegetables.
Pour in the apple cider and bring to a simmer; cook until reduced by about half, 3 to 5 minutes.
Add the stock and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until the celery root is very tender, 20 to 25 minutes.
Discard the bay leaf. Blend the soup until completely smooth using an immersion blender (or carefully in batches in a countertop blender).
Return to the pot. Stir in the heavy cream (if using), Dijon mustard, and apple cider vinegar. Season with salt and white pepper to taste.
Warm through without boiling. Ladle into bowls and garnish with chives and toasted pepitas or almonds, if desired.