Lunch · Dinner · Soup
Celeriac, Apple and Juniper Soup
Cook the celeriac and apple gently with onion before simmering in milk and water. A small measure of maple rounds out the tart apple and aromatic juniper.
- Yield
- 6 servings
- Cuisine
- French-inspired
Bring it to the table
Weigh the peeled celeriac
The listed weight is after peeling and cleaning. Cut it evenly so the pieces become tender together.
At the table
Blend smooth and serve hot in warmed bowls.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 567 g celeriac — peeled and cleaned; diced
- 1 green apple — peeled, cored and diced
- 1/4 large onion — chopped
- 1 tbsp butter
- 710 ml whole milk
- 710 ml water
- 3/8 tsp maple syrup
- 3/8 tsp culinary juniper berries — crushed
- 1 small bouquet garni — thyme, parsley stems and bay leaf tied together
- salt and black pepper — to taste
A few useful notes.
Six bowls are a home serving suggestion.
For either 3/8-teaspoon measure, combine 1/4 teaspoon and 1/8 teaspoon.
The cooking plan
How to make Celeriac, Apple and Juniper Soup.
Melt butter in a pot over medium-low heat. Add onion, apple, celeriac and crushed juniper. Cook gently, stirring, until the onion begins to soften; avoid scorching.
Stir in maple syrup, then add milk, measured water and the tied herb bundle. Bring slowly to a gentle simmer.
Cook over low heat for about 30–40 minutes, stirring occasionally, until the celeriac is very tender. Do not let the milk boil over.
Remove the herb bundle. Blend until smooth with an immersion blender, or work in small batches in equipment suitable for hot liquids. Strain if desired and season to taste.
Serve hot. Cool any extra promptly in shallow containers and refrigerate within 2 hours.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Celeriac, Apple and Juniper Soup
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Ingredients
- 567 g celeriac peeled and cleaned; diced
- 1 green apple peeled, cored and diced
- ¼ large Onions chopped
1 tbsp butter- 710 ml whole milk
- 710 ml water
- ⅜ tsp maple syrup
- ⅜ tsp culinary juniper berries crushed
- 1 small bouquet garni thyme, parsley stems and bay leaf tied together
- salt and black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt butter in a pot over medium-low heat. Add onion, apple, celeriac and crushed juniper. Cook gently, stirring, until the onion begins to soften; avoid scorching.
- Stir in maple syrup, then add milk, measured water and the tied herb bundle. Bring slowly to a gentle simmer.
- Cook over low heat for about 30–40 minutes, stirring occasionally, until the celeriac is very tender. Do not let the milk boil over.
- Remove the herb bundle. Blend until smooth with an immersion blender, or work in small batches in equipment suitable for hot liquids. Strain if desired and season to taste.
- Serve hot. Cool any extra promptly in shallow containers and refrigerate within 2 hours.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Is the celeriac weighed before peeling?
No. Weigh the peeled, cleaned vegetable.
How do I measure 3/8 teaspoon?
Use one 1/4-teaspoon measure plus one 1/8-teaspoon measure.
Keep the good food going
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