Celeriac soup with apple and chives
The apple goes into the pan too, adding a fresh note to this smooth celeriac soup. A spoonful of yogurt and a few chives finish each bowl.
Editorial team Holland Magazine ·
Farm shops in Flevoland sell fruit, dairy products and seasonal vegetables, among other produce. That combination inspired this original soup: a nod to a basket of polder produce.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
Soup pan, hand blender
Ingredients
- 600 g celeriac, peeled weight
- 200 g tart-sweet apple, peeled and cored weight
- 150 g onion, peeled
- 20 ml rapeseed oil
- 800 ml vegetable stock, prepared according to the packaging
- 100 g full-fat plain yogurt
- 10 g chives
- 0.5 g ground black pepper
Method
- Wash the vegetables and fruit. Cut the celeriac into 2 cm cubes, chop the apple and finely chop the onion. Snip the chives.
- Heat the oil in the soup pan. Soften the onion over a medium heat for 5 minutes without browning it. Add the celeriac, apple and stock.
- Bring to the boil, then simmer for 20 minutes with the lid ajar. The celeriac should break apart easily when pressed with a fork; cook firm cubes for longer.
- Remove the pan from the heat and carefully blend until smooth, keeping the blender head below the surface. Stir in the pepper. Divide between four bowls and top each with 25 g yogurt and a quarter of the chives.
Storage
Cool leftovers within 2 hours, keep covered at 4 °C and eat within 2 days. Reheat a stored portion only once, until steaming hot throughout. Store yogurt and chives separately.
Allergens
Contains celery and milk. Check the stock for other allergens.
An original recipe inspired by produce from Flevoland, not a traditional regional recipe. Not test-cooked by the editorial team. Times are approximate.