Soups are the ultimate comfort food, especially during the rainy, cold winter months that remind us of our homeland. Hearth cooking in old Ireland, the method by which our soups are often prepared, would have included a pot around an open fire, full of soup to share with family and hospitable strangers alike. My grandmother would often add more stock to her soups if she needed to make them stretch to feed more hungry bellies.  I can imagine early immigrants, even those before my great grandmother’s time, craving soul-warming bowls of soup to cheer their tired hearts in the New World.

I’m a huge fan of the versatility of soups, as well. For this recipe, it’s the combination of green apples and celery root, with their dual sweet and savory notes. Celeriac isn’t the prettiest root vegetable to look at, but it has a beautiful, unique nutty flavor, and a smooth, creamy texture works that works perfectly in soups—they’re also a great, low-carb mash substitute for potatoes.  This week I got to cook for the Cancer Wellness Community and my friend and nutritionist Shayna Komar, shared that Celeriac is high in fiber and good source of Vitamin B6, C and K.  It also contains phosphorus, potassium and manganese.  It is a low in calories and fat.  So, more reason’s to make this wonderful recipe.

I love to serve this soup at elegant dinner parties in between courses, as the flavors are exceptionally clean and palate cleansing.  Shamrock and Peach has also got a video of how to make this soup, and started a YouTube channel, so please do give me a follow along!

  • (here is the recipe)
  • 2 Tbsp coconut oil or butter
  • 2 medium (1 ½ cups) Vidalia onions (chopped)
  • 1 celeriac (peeled and diced)
  • 2 mediums (1 ½ cups) Granny Smith apples (peeled and chopped)
  • 4 cups chicken stock
  • 2 cups freshly pressed apple juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp curry powder
  • (to garnish)
  • 3 oz apple wood smoked bacon (cooked to crispy and chopped)
  • ½ Granny Smith apple (cut into matchsticks)
  • 2 Tbsp crème fraiche
  • Squeeze of lemon juice
  • Pinch of salt

How to make it

 In a large soup pot, melt the butter and sauté the onions, celeriac and apple over a medium to low heat, then over and cook until they are beginning to color for another 8-10 minutes, stirring occasionally. Add the stock, apple juice, curry powder and salt and pepper and simmer for 25 minutes until all the ingredients are tender and the liquid has slightly reduced.  Taste to adjust seasoning. Using a hand blender puree the soup until smooth or use a food processor. To serve place 1 tsp of chopped bacon and apple in each warm bowl. Combine cream fraiche, lemon juice and salt and swirl a little over each soup bowl.

As always. Enjoy!.

Shamrock and Peach (Judith)