On its own celeriac tastes heavy and earthy; put something sour and something sweet beside it and it comes into balance. Here lemon and a green apple do that job. The apple does not sweeten the soup, it rounds off the sharpness of the celeriac.
Ingredients
For the soup
For the top
Method
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Keep the celeriac in lemon water
Drop the peeled celeriac straight into acidulated water; it browns quickly in contact with air.
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Fry the onion
Soften the onion in butter for 4 minutes.
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Add the vegetables
Put the celeriac, potato and apple in the pan and pour in the hot water and the rest of the lemon juice.
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Simmer
Boil for twenty minutes, until the celeriac mashes with a fork.
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Blend
Add the salt and blend smooth with a hand blender.
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Serve
Drizzle with cream and scatter chopped walnuts over the top.
Tips
- Put the celeriac into the lemon water the moment you peel it. Wait five minutes and the soup comes out grey.
- A teaspoon of honey will do instead of the apple, but the acidity of the apple gives a more balanced result.
- The crunch of the walnuts is not decoration here, it is a difference in texture. Do not skip it.
- Keep the celeriac leaves; drop them in for the last five minutes and lift them out before serving.
Nutrition
150
kcal
4 g
Protein
9 g
Fat
15 g
Carbs
7 g
Sugar
4 g
Fibre
Values are per serving and approximate.