Celery stalks is something I eat really often, 1) because I really love its fresh and crunchy flavour, and 2) because they are already in the perfect dip-and-munch shape and therefore perfect as a small snack when you are having a lazy moment. (Not that I would ever have any of those of course…) Root celery on the other hand is something I rarely buy, mostly because I too often think ‘why bother with a knobbly root if you can have crunchy stalks with pretty much the same flavour?’ Which is actually kind of discriminating against knobbly beings if you think of it.
So, this week I purposely bought a nice, lovely knobbly little celery root to make this special treat: apple celery soup. Don’t let yourself be fooled by the seemingly random fruit-vegetable combination – the flavours of apples and celery work perfectly together! Savoury, fresh and just slightly sweet – this soup will make you want to lick your plate clean! Just make sure not to use very sweet or mushy apples, crisp and slightly sour ones are the best choice for this dish. Also, even if you are feeling lazy, I would not recommend skipping the topping – it makes the soup go from ‘pretty good’ to ‘amazing’ in taste! But try it for yourself:
- 1 small celery root (mine was about 300 g)
- 2 medium sized apples
- 300 g potatoes
- 2 small onions
- 500 ml vegetable broth
- 50 ml soy creamer (optional, if you don’t have any it works fine as well)
- 1 teaspoon dried thyme (so not optional!)
- some vegetable oil
- salt and pepper to taste
Peel the celery and potatoes and cut both into bite-sized cubes. Cut half of an onion and half an apple into fine cubes and set aside. Cut the remaining apples and onions into bite-sized cubes as well. Heat some oil in a medium sized pot. Add the chopped onions and celery and roast gently for about two minutes. Add potatoes and apples and roast for another couple of minutes. Deglaze with vegetable broth, bring to a boil and simmer for 15 to 20 minutes or until vegetables are tender.
Meanwhile, heat some vegetable oil in a small pan. Add the fine onion and apples cubes, reduce the heat a little and add a pinch of salt and the dried thyme. Stir well, and gently roast the topping for about five minutes. Take the pan from the hotplate to prevent the apples from getting to mushy.
Once the vegetables in the soup are done, take the pot from the heat and blend until smooth. Add soy creamer and season to taste with salt and pepper. Reheat if necessary and serve with the apple-thyme mixture on top. Enjoy!
Note: Serves three persons as a main dish or up to six as a starter. You might need more topping for six servings though!