Soup: United States – Silky Celeriac, Green Apple & Leek Soup with Chive-Lemon Oil

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 20 min

Cook 30 min

Total 50 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 ml) unsalted butter
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 lb (450 g) celeriac (celery root), peeled and 1 / 2-inch (1.27 cm) diced
1 medium Yukon Gold potato, peeled and diced
1 large Granny Smith apple, peeled, cored, and diced
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine or dry vermouth
4 cups (960 ml) low-sodium chicken or vegetable stock
4 fresh thyme sprigs
1 bay leaf
1 / 4 cup (60 ml) crème fraîche or buttermilk
Kosher salt, to taste
Freshly ground white pepper, to taste
1–2 tsp (5 to 10 ml) fresh lemon juice or apple cider vinegar, to finish
3 tbsp (45 ml) extra-virgin olive oil (for chive oil)
2 tbsp (30 ml) finely snipped chives
1 tsp (5 ml) finely grated lemon zest
Optional: 2 tbsp (30 ml) toasted hazelnuts, chopped, for garnish

Show original ingredient measurements

2 tbsp (30 ml) olive oil
1 tbsp unsalted butter
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 lb (450 g) celeriac (celery root), peeled and 1 / 2-inch diced
1 medium Yukon Gold potato, peeled and diced
1 large Granny Smith apple, peeled, cored, and diced
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine or dry vermouth
4 cups (960 ml) low-sodium chicken or vegetable stock
4 fresh thyme sprigs
1 bay leaf
1 / 4 cup (60 ml) crème fraîche or buttermilk
Kosher salt, to taste
Freshly ground white pepper, to taste
1–2 tsp fresh lemon juice or apple cider vinegar, to finish
3 tbsp (45 ml) extra-virgin olive oil (for chive oil)
2 tbsp finely snipped chives
1 tsp finely grated lemon zest
Optional: 2 tbsp toasted hazelnuts, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the chive–lemon oil: In a small bowl, combine the extra-virgin olive oil, chives, lemon zest, and a pinch of salt. Lightly muddle with a spoon and let infuse while you cook the soup.
Sweat the aromatics: In a medium pot over medium heat, warm the olive oil and butter. Add leeks and a pinch of salt; cook, stirring, until tender and translucent, 6–8 minutes without browning.
Build the base: Add garlic, celeriac, and potato; cook 2–3 minutes to coat and lightly soften. Pour in the white wine and simmer until reduced by about half, 2–3 minutes.
Simmer: Add the apple, thyme, bay leaf, and stock. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until celeriac and potato are very tender, 18–22 minutes.
Blend: Remove thyme stems and bay leaf. Carefully blend the soup until completely smooth (high-speed blender preferred). Return to the pot. Stir in the crème fraîche or buttermilk. If needed, thin with a splash of stock or water to a silky, pourable consistency.
Season: Taste and season with salt and white pepper. Brighten with 1–2 teaspoons (5 to 10 ml) lemon juice or cider vinegar to balance richness and complement the peppery steak.
Serve: Ladle into warm bowls. Drizzle with the chive–lemon oil and, if using, sprinkle with toasted hazelnuts. Serve alongside the T-Bone Steak au Poivre.

Make the chive–lemon oil: In a small bowl, combine the extra-virgin olive oil, chives, lemon zest, and a pinch of salt. Lightly muddle with a spoon and let infuse while you cook the soup.
Sweat the aromatics: In a medium pot over medium heat, warm the olive oil and butter. Add leeks and a pinch of salt; cook, stirring, until tender and translucent, 6–8 minutes without browning.
Build the base: Add garlic, celeriac, and potato; cook 2–3 minutes to coat and lightly soften. Pour in the white wine and simmer until reduced by about half, 2–3 minutes.
Simmer: Add the apple, thyme, bay leaf, and stock. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until celeriac and potato are very tender, 18–22 minutes.
Blend: Remove thyme stems and bay leaf. Carefully blend the soup until completely smooth (high-speed blender preferred). Return to the pot. Stir in the crème fraîche or buttermilk. If needed, thin with a splash of stock or water to a silky, pourable consistency.
Season: Taste and season with salt and white pepper. Brighten with 1–2 teaspoons lemon juice or cider vinegar to balance richness and complement the peppery steak.
Serve: Ladle into warm bowls. Drizzle with the chive–lemon oil and, if using, sprinkle with toasted hazelnuts. Serve alongside the T-Bone Steak au Poivre.