April 22, 2019
Celeriac Soup
With apple and breadcrumbs
Heart-warming soups are the cure-all and so here's a simple, fast and easy recipe to work on your cooking game. Who ever thought celery, apple and breadcrumbs could work so wonderfully together?
Ingredients
For the soup
- 2 small celeriacs
- 5 small potatoes
- 2 fresh rosemary or thyme
- 1 onion
- 2 cloves of garlic
- 6–8 dL water
- 1 vegetable-bouillon cube
- 2 dL of cream (optional)
- 2 tbsp of oil for frying
For the topping
- Rye bread
- Soysauce
- Oil
- Salt/pepper
- Apple or pear cubes
- Rosemary or thyme
- Lemon juice and zest
Here’s how to make the soup:
- Start by peeling the celeriacs and potatoes and chop them into small cubes.
- Chop onion and garlic and slowly fry in a soup pot until they soften and get a ‘’glassy’’ look. Now add the celeriacs and potatoes to the pot and slowly start adding around 6 dl of water. Better to start with less water as you can always add more in the end. Add a cube of vegetable-bouillon and bring the water to a boil.
- Chop a fresh apple or pear into small bites and mix with fresh lemon juice, lemon zest and and finely-chopped rosemary or thyme. Set aside.
- Use a few slices of rye bread or any other bread, cut it into smaller bites and toast it on a pan with a little splash of oil. When they are crispy and ready, give it one or two spoons of soy sauce to add umami. Finish with salt and pepper.
- After the soup has been boiling for 20–30 minutes, blend it with a hand-blender — if needed, add more water. Finally, finish with 1–2 dl of vegan or regular cream, which will make the soup smooth and tasty.
- Top with apples or pears and toasted rye bread crumbs.
Enjoy!
Recipe by Oliver Blomqvist