This smooth, earthy celeriac and apple soup is made with butter-fried apples, celeriac, carrot, potato, and fresh thyme. It blends into a velvety bowl topped with crispy bacon, crème fraîche, and parsley. Ready in about an hour, it serves 6.
I first made this Hairy Bikers celeriac and apple soup on a cold November evening. It has been a regular in our kitchen ever since. Sweet apples and earthy celeriac are hard to beat.
Celeriac and Apple Soup Ingredients
- 50g butter
- 1 tbsp sunflower oil
- 500g eating apples (about 3), peeled, quartered, cored, and thickly sliced
- 2 onions, chopped
- 1 large celeriac (about 500g), peeled and cut into 2cm cubes
- 1 large carrot (about 120g), sliced into 1.5cm pieces
- 2 cloves garlic, finely chopped
- 2 medium potatoes (about 250g), peeled and cubed
- 3–4 sprigs fresh thyme
- 1 bay leaf
- 1.3 litres vegetable or chicken stock
- Salt and freshly ground black pepper
- For the garnish:
- 4 rashers rindless smoked streaky bacon
- 4 tbsp crème fraîche
- 2 tbsp milk
- A handful of fresh flat leaf parsley, chopped
How to Make Celeriac and Apple Soup
- Fry the apples: Melt half the butter in a large saucepan over a medium heat. Add the apple slices and fry for about 5 minutes, turning occasionally, until lightly browned. Transfer to a plate and set aside.
- Soften the vegetables: Add the remaining butter and the oil to the same pan. Add the onions, celeriac, and carrot. Cook gently for about 15 minutes, stirring now and then, until the vegetables have softened.
- Add garlic and stock: Stir in the garlic, fried apples, potatoes, thyme sprigs, and bay leaf. Cook for 2–3 minutes. Pour in the stock, season with pepper, and bring to the boil. Reduce the heat, cover, and simmer for about 25 minutes until all the vegetables are very soft.
- Blend until smooth: Remove the thyme stalks and bay leaf. Use a hand blender to blitz the soup until completely smooth. Add a splash of stock or water if you prefer a thinner consistency. Taste and adjust the seasoning.
- Prepare the garnish: Fry or grill the bacon rashers until crisp, then snip or crumble into small pieces. Mix the crème fraîche with the milk until smooth.
- Serve: Reheat the soup gently if needed. Ladle into warmed bowls. Drizzle with the crème fraîche mixture, scatter over the crispy bacon and chopped parsley, and serve straight away.
What Are the Best Tips for Celeriac and Apple Soup?
- Use eating apples, not cookers: The original recipe calls for eating apples such as Braeburn or Cox. They hold their shape when fried and give a gentler sweetness than Bramleys.
- Peel the celeriac carefully: Celeriac has a thick, knobbly skin. Use a sharp knife rather than a peeler and cut away all the dark, fibrous bits.
- Adjust the consistency: If the soup is too thick after blending, stir in a little extra stock or water. If it is too thin, simmer it uncovered for a few minutes to reduce.
- Try roasting the celeriac first: For a deeper, more caramelised flavour, roast the celeriac cubes at 200°C (180°C Fan / Gas Mark 6) for 20 minutes before adding them to the pot.
- Make it vegan: Swap the butter for olive oil, use vegetable stock, skip the bacon, and replace the crème fraîche with a plant-based cream such as oat or cashew. If you enjoy plant-based soups, try our Hairy Bikers carrot and coriander soup too.
What Goes Well With This Soup?
A thick slice of warm, crusty bread is the best partner for this soup. Sourdough or a good soda bread both work well for dipping. For a lighter meal, serve it alongside a simple green salad dressed with lemon and olive oil.
This soup also makes a lovely starter for a dinner party. Follow it with a roast or a hearty pie. If you like creamy soups, our Hairy Bikers leek and potato soup is another favourite worth trying.
How Should You Store Leftovers?
Let the soup cool completely before storing. It will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of stock if it has thickened.
You can freeze this celeriac soup for up to 3 months. Freeze it without the crème fraîche garnish for the best results. Thaw overnight in the fridge and reheat on the hob until piping hot.
Nutrition Facts
- Calories: 180 kcal (approximate, without garnish)
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 550mg
- Total Carbohydrate: 22g
- Dietary Fibre: 5g
- Sugars: 10g
- Protein: 4g
Frequently Asked Questions
What is celeriac? Celeriac, also called celery root, is a knobbly root vegetable with a mild, nutty, celery-like flavour. It blends into a beautifully smooth and creamy soup.
Can I make this soup vegan? Yes. Replace the butter with olive oil, use vegetable stock, skip the bacon garnish, and swap the crème fraîche for a plant-based cream.
Is celeriac and apple soup healthy? It is relatively low in calories and naturally high in fibre from the root vegetables. Leaving out the cream and bacon garnish makes it even lighter.
Can I use a slow cooker for this soup? Fry the apples and soften the vegetables on the hob first, then transfer everything to a slow cooker with the stock. Cook on low for 6–7 hours or high for 3–4 hours, then blend.
How does Hairy Bikers celeriac soup compare to Jamie Oliver’s? Jamie Oliver’s version uses crème fraîche, sage, and hazelnuts, and skips the bacon and carrot. The Hairy Bikers’ recipe has a richer base with butter-fried apples and a crispy bacon garnish. Try our Hairy Bikers mushroom soup if you enjoy their style.
You May Also Like:
- Hairy Bikers Beetroot Soup Recipe
- Hairy Bikers Tomato Soup With Fresh Tomatoes Recipe
- Hairy Bikers Cullen Skink Recipe
- Hairy Bikers Leek and Potato Soup Recipe
- Hairy Bikers Carrot and Coriander Soup Recipe
Hairy Bikers Celeriac and Apple Soup Recipe
Description
This creamy celeriac and apple soup from the Hairy Bikers is made with butter-fried apples, celeriac, carrot, potato, and fresh thyme, then topped with crispy bacon and crème fraîche. Ready in about an hour, it serves 6.
Ingredients
Instructions
- Fry the apples: Melt half the butter in a large saucepan over a medium heat. Add the apple slices and fry for about 5 minutes until lightly browned. Transfer to a plate.
- Soften the vegetables: Add the remaining butter and oil. Add the onions, celeriac, and carrot. Cook gently for about 15 minutes, stirring now and then, until softened.
- Add garlic and stock: Stir in the garlic, fried apples, potatoes, thyme, and bay leaf. Cook for 2–3 minutes. Pour in the stock, season with pepper, bring to the boil, then simmer covered for 25 minutes.
- Blend until smooth: Remove the thyme stalks and bay leaf. Blitz with a hand blender until completely smooth. Adjust seasoning and consistency.
- Prepare garnish and serve: Fry the bacon until crisp and crumble. Mix crème fraîche with milk. Ladle soup into bowls, drizzle with crème fraîche, and scatter over bacon and parsley.
