French cuisine · Soups & Stews

Céleri-Rave Velouté

Creamy celeriac soup with tart apple and cream, whose sweetness balances the earthy root.

Ingredients · for 4 servings

• 1 celeriac root (about 800 g)
• 1 tart apple
• 1 onion
• 1 l vegetable stock
• 40 g butter
• 200 ml cream
• 1 tbsp lemon juice
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the celeriac generously, cut into 2 cm cubes and toss immediately with the lemon juice so it stays pale; dice the onion.
2. Peel the apple, core it and dice three quarters of it, cutting the remaining quarter into thin matchsticks for the garnish.
3. Melt 30 g butter in a pot, sauté the onion for 4 min. until translucent, then add the celeriac and apple cubes and cook for another 5 min. without letting them brown.
4. Pour in the vegetable stock and simmer covered for 25 min., until the celeriac gives way under pressure.
5. Purée the soup very finely, pass it through a sieve, stir in the cream and season with salt, pepper and nutmeg.
6. Toss the apple matchsticks in the remaining butter for 2 min., ladle the soup into bowls and serve scattered with the warm apple sticks.