Over the weekend, Steve pointed to this foreign looking substance at the market and said, “what’s that? can we eat it?”

Never one to pass over a new vegetable opportunity, especially with such enthusiasm from Steve, I bought two.  With a budding sore throat, I was craving something warm on Monday night, so I whipped up this amazingly hearty, soothing, creamy without cream soup.

celeriac and apple soup

1 large celeriac, peeled and diced
1 medium yellow onion, diced
50 grams butter
3 apples, sliced
500-750 mls of chicken stock
3 handfuls sage

topping: leftover baguette (diced into cubes), 50 grams each chopped bacon & walnuts

Heat butter and onion in a large saucepan and let simmer for 3-5 minutes.  Add celeriac and sweat for another 5-10 minutes, stirring occasionally. Add stock to cover the celeriac entirely and sage (or season to taste) and allow to simmer for 12-15 minutes, or until celeriac is soft.  I had some deep-flavored chicken stock on hand that I’d brewed over the weekend, which I’d like to think added to the heartiness of the final product, but regular ol’ store stock will do.

Add apples, cook for another 2-3 minutes.  Remove from heat, allow to cool slightly and blend for 2-3 minutes to give it a soft and silky texture.  Voila!

Now, you may have realized my trick to getting my husband to eat veggies by now:  always add bacon!  This soup is no exception. But I thought the topping, objectively, really gave the soup a punch; the smoky bacon and nutty crunch adding another dimension to the creamy texture of the soup.  To partake, fry bacon for 3-5 minutes, then add walnuts and diced baguette and continue to saute until bacon is cooked and bread is slightly crispy.