German cuisine · Soups & Stews

Cream of Celeriac Soup

Delicate cream soup made from celeriac, rounded off with a tart apple and bound velvety with cream.

Ingredients · for 4 servings

• 1 celeriac (about 800 g)
• 1 tart apple
• 1 onion
• 1 starchy potato
• 900 ml vegetable stock
• 200 ml cream
• 2 tbsp butter
• 2 tbsp walnuts
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the celeriac generously and dice it, peel and dice the onion and potato, and quarter, core and dice the apple as well.
2. Melt the butter in a pot and sauté the onion and celeriac over medium heat for 6 min. until the celeriac is fragrant but not colored.
3. Add the potato and three-quarters of the diced apple, pour in the vegetable stock and simmer covered for 25 min. until the celeriac is completely tender.
4. Coarsely chop the walnuts and toast in a dry pan for 2–3 min. until fragrant.
5. Purée the soup very finely, stir in the cream and warm through for another 2 min. until smooth and velvety; season with nutmeg, salt and pepper.
6. Ladle into bowls, sprinkle with the remaining raw diced apple and the toasted walnuts, and serve immediately.