Celeriac and Apple Soup

a soothing winter soup

I’ve come to enjoy that when the season changes, so do certain parts of my rituals. Lately, I’ve found myself lighting a canlde as soon as the sun starts to set, and head into the kitchen.

Dinner is early around here these days and I’m honestly not complaining one bit. Early to bed and early to rise. I feel more in tune with winter than I maybe ever have been. Savoring the slowness, the silence, and the cool damp weather.

As you probably already know, I have a soft spot for soups and I really enjoy not only eating them, but making them. From the homemade herbal broth to the spiced oils to drizzle on top, they’re one of my favorite dishes that make a regular appearance on my stovetop.

Warming, hydrating, and grounding, its the perfect comfort meal for this time of year. Though a bit underrated, celeriac soup fits the bill and I hope it quickly becomes a weeknight favorite in your kitchen.

Much like chicoires, I can’t wait for celeriac to arrive at the market and I like to stock up when it does. Though it might not look like much with its rough knarly skin and bulbous shape, don’t be fooled. It’s flavor and texture are unexpectedly delicious and can be used in many delightful ways.

From thinly shaved salads with a creaming dressing to a fluffy garlic kissed puree, celeriac is not one to be missed. With notes of parsley and a hint of celery and even nuttiness, it’s flavor is refreshing but it’s texture, when cooked, makes it comforting and creamy.

It’s one of the oldest root vegetables, enjoyed by ancient Egyptians, Romans, and Greeks and it’s related to (you guessed it) celery and parsley. As a member of the Apiacea family (which used to be called the Umbelliferae famly) you’re already familiar with some of its herbaceous relatives that have flowers clutstered in an umble shape. Think fennel, dill, cilantro, angelica, chervil, and the prolific queen ann’s lace to name a few.

This recipe is one I like to make when I want a filling, but not heavy, dinner. My fiance requests it when he gets home from traveling for work because of how soothing and nourishing it feels after having to eat most meals out. And I enjoy making it because it comes together quickly with minimal ingredients.

The apple helps to round out the celery/parsley flavor and slightly sweeten the soup. I find that something creamy or tangy goes well in terms of toppings. My favorites are sour cream, any kind of kraut, and something with a little crunch.

Toasted seeds or nuts are great but I also really love when I have a Seedy Salt blend stocked and ready to go in my herbal pantry. A dollop of white miso thinned in warm water would be a nice layer of flavor, too.

Use a high powered blender or immersion blender to get the soup nice and creamy. If you have to pour it through a mesh strainer to get any tiny lumps out, take the time to do that. You want the creamiest texture you can get.