Celeriac and apple salad is hands down my favorite salad. It’s something about these two flavors together… So I decided to transform my favorite salad into a creamy soup. This soup is incredibly easy to make, it is sweet and tangy, dense and very nutritious. You simply boil some veggies (and fruits) in broth, you pour the mixture in the food processor and you have a divine bowl of soup. While my soup was cooking I got bored and I made some sage and celeriac chips which worked excellent as toppings.
Ingredients (for 6-8 servings):
- 2 Tbsp olive oil
- 1 large celeriac
- 3 apples (I used 2 Granny Smith and 1 Idared)
- 1 medium potato
- 1 medium carrot
- 1 onion + 2 shallots
- 4 sage leaves
- 100ml dry white wine
- 1,7l vegetable broth
- 100ml coconut milk
- 1 roasted garlic (I used this recipe)
- salt and pepper, optionally
- 12 celeriac slices
- 12 sage leaves
- chopped fresh chilli
- Peel and cube the vegetables: onion, shallots, carrot, potato, celeriac and apples.
- Heat the olive oil in a large pan. Add the onion and shallots and cook on high heat until translucent (about 2 minutes). Add sage leaves, carrot, potato, celeriac and apple cubes and saute for about 5 minutes, stirring occasionally.
- Add wine and cook until reduced by half. Add broth, cover with a lid, reduce the heat to minimum and cook for 30-40 minutes, or until the veggies are very soft.
- Remove from heat, add the creamy roasted garlic, carefully place the mixture in the food processor and blend until smooth and creamy. Add the coconut milk and season with salt and pepper, only if necessary.
- Meanwhile prepare the chips. Using a vegetable peeler, cut thin celeriac slices. Deep fry them at 170°C/340°F for about 60 seconds or until golden brown. Place them on a paper towel. Deep fry the sage leaves at the same temperature but only for 10 seconds.
- Spoon the creamy soup into bowls and garnish with sage and celeriac chips, chopped chilli and hazelnuts.