Recipes · Soups & stews
Celery Root and Apple Soup with Horseradish
AI-written · not yet kitchen-tested
Cut celery root smaller than the apple pieces. Stir in fresh horseradish after heating to retain more of its sharp flavor.
Celery Root and Apple Soup with Horseradish
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) peeled celery root
- 250 g (8.8 oz) tart apples
- 100 g (3.5 oz) onion
- 30 g (1.1 oz) butter
- 900 ml (3 3/4 cup) water
- 100 ml (3.4 fl oz) heavy cream
- 15 g (0.55 oz) fresh finely grated horseradish
- 1 tsp salt
Method
- Finely dice celery root, core and dice the apples, and chop the onion. Grate horseradish shortly before serving.
- Soften the onion in butter for 5 minutes. Add celery root, apples, water and salt, cover and simmer for 20 minutes, until tender.
- Stir in cream, blend and heat gently for another 5 minutes. Remove from heat, stir in horseradish and divide among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.