This Silky Celery Root and Granny Smith Apple Soup is a striking blend of savory and sweet, with a luxurious texture that’s perfect for the cooler months. The warmth from the spice-infused broth is complemented by the tartness of the apples, making it a delightful starter or a light main course. Ready in just 45 minutes, this soup promises a comforting yet sophisticated addition to your weekly menu.
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- 1 medium celery root, peeled and diced
- 2 medium Granny Smith apples, peeled and chopped
- 1 large onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the diced celery root and chopped apples, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, or until the celery root and apples are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, lemon juice, salt, and black pepper.
- Garnish with fresh parsley before serving.
Nutrition
Serving: 100g | Calories: 200kcal | Carbohydrates: 20g | Protéines: 3g | Fat: 12g | Sucre: 10g