Modern roasted celery root cream with apple and kale chips - photo 1
← Recipes

Modern roasted celery root cream with apple and kale chips

Pikantne Soups European cuisine 90 min Medium 22 wyświetleń ~17.52 PLN - (0)
Rate:
(0)
Start Cooking

Description

An elegant, modern cream soup that combines the earthy, slightly nutty flavor of celery with the subtle tartness of apple and the sweetness of roasted vegetables. A dish inspired by Northern European cuisine, perfect for the winter months; it works wonderfully as an appetizer for dinner or as a warming lunch. Presentation: a smooth, creamy texture, contrasting crunch of kale, and a drizzle of oil make the soup look modern and appetizing. Flavor profile: a velvety base with notes of caramelized celery and onion, a distinct yet gentle hint of apple, the aroma of thyme and pepper, and the fresh, green crunch of kale as a counterpoint.

Ingredients Used

Ingredients (14)

Servings:
4
  • Celeriac 800 g
  • Leek (white and light green part) 1.3 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Vegetable broth 1000 ml
  • Olive oil 30 ml
  • Butter 20 g
  • Dried thyme 2 g
  • Jabłko (kwaśna odmiana) 1.5 szt. (~150 g)
  • Potatoes 2 szt. (~300 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Kale 30 g
  • 30% cream 100 ml
💰 Szacowany koszt dania: ~17.52 PLN (4.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C with convection (if available). Peel the celeriac with a chef's knife: remove the tough skin and trim the ends, then cut into pieces about 2-3 cm on each side so they roast evenly. Peel the potatoes and cut them into similarly sized cubes. Cut the leek lengthwise, rinse thoroughly between the layers, and then slice into half-moons about 0.5 cm thick. Peel the onion and cut it into large cubes. Peel the garlic and lightly crush it with the flat side of a knife.

Ingredients: Celeriac, Leek (white and light green part), Onion, Garlic, Jabłko (kwaśna odmiana), Potatoes
Use a sharp chef's knife and a cutting board with a non-slip surface. Try to cut the vegetables into similar pieces so they cook evenly. When peeling celery, have a container of water nearby; if it starts to darken, you can dip it in for a moment.

Baking

2

On a large baking sheet lined with parchment paper, spread out pieces of celery, potatoes, onion, and apple. Drizzle with 20 g of olive oil, evenly sprinkle with 1 teaspoon of thyme (about 2 g), and lightly salt (about 3 g). Mix with your hands or a spatula to ensure each piece is coated in oil. Bake in a preheated oven for 35-40 minutes, stirring halfway through — the vegetables should be golden, soft in the center, and slightly caramelized at the edges.

Ingredients: Celeriac, Onion, Olive oil, Dried thyme, Salt, Jabłko (kwaśna odmiana), Potatoes
Use a baking tray of at least 30x40 cm and line it with parchment paper to make cleaning easier. If the vegetables start to burn at the edges, reduce the temperature by 10-20°C. Baking time depends on the size of the pieces — check with a fork.

Kale chips (optional)

3

If you are using kale: remove the tough stems, tear the leaves into smaller pieces. Preheat the oven to 150°C. In a bowl, mix the leaves with 10 g of oil and a pinch of salt (about 1 g). Spread in a single layer on a small baking sheet and bake for 10-12 minutes, until the leaves become crispy. Be careful not to burn them — the chips should be dry and crunchy.

Ingredients: Olive oil, Salt, Kale
Use smaller baking trays and do not stack the leaves on top of each other. Alternative: briefly fry in a pan and drain on paper towels.

Cooking

4

In a large pot with a capacity of at least 3 liters, heat the remaining 10 g of oil and add the chopped leek and crushed garlic. Sauté over medium heat for 4-5 minutes, until the leek becomes soft and slightly translucent (do not brown too much). Add the roasted vegetables and apple from the tray and pour in 1000 ml of hot vegetable broth. Bring to a boil, reduce the heat, and simmer for 15-20 minutes to allow the flavors to meld. During cooking, taste and season with salt and pepper if needed.

Ingredients: Leek (white and light green part), Garlic, Vegetable broth, Salt, Ground black pepper
Use a wide pot with a thick bottom that conducts heat evenly. Cook covered if you want to speed up the infusion of flavors. Check the softness of the vegetables with a fork — they should be completely soft before blending.

Blending

5

Turn off the heat. Remove larger pieces of stems from the soup (if any appeared). Using an immersion blender, blend the soup vertically in the pot until you achieve a smooth, silky consistency — this process should take 2-3 minutes. If you are using a countertop blender, pour the soup in batches (do not fill the jar above 2/3), blend briefly and carefully, leaving an opening in the lid for steam to escape (it may splatter).

Ingredients: Butter, Ground black pepper, 30% cream
Use an immersion blender for quicker and safer blending of large volumes. If you want an extra smooth soup, strain it through a fine sieve (chinois). Be careful of the steam — hold the blender steady and start at low speeds.

Finishing

6

After blending, return the pot to low heat, add 20 g of cold butter and, if using, 100 ml of 30% cream. Stir with a wooden spoon for 1-2 minutes until the butter melts and the soup has a silky sheen. Taste and season with salt and pepper to finish. You can adjust the consistency: if the soup is too thick, add 50-150 ml of hot broth; if too thin, cook for a few minutes uncovered.

Ingredients: Vegetable broth, Butter, Salt, Ground black pepper, 30% cream
Add the butter at the end, when the soup is not boiling vigorously — high temperature can cause separation. If you are using cream, do not bring it to a boil after adding.

Serving and decoration

7

Ladle the soup into warmed bowls (about 300-350 ml per serving). Create a gentle swirl on the surface with a spoon and drizzle with a bit of olive oil (about 5 g). Place 2-3 kale chips in the center of each serving for contrast in texture and color. Sprinkle with freshly ground pepper. Additionally: you can add a few drops of roasted hazelnut oil or chopped roasted nuts (optional) for a nutty note.

Ingredients: Olive oil, Ground black pepper, Kale
Use wide, shallow bowls for serving the creams — this makes decoration easier. Serve immediately, as the kale chips lose their crunch quickly due to moisture.

Fun Fact

💡

Celeriac has been popular in European kitchens for centuries as a cheap and filling winter vegetable. Combining celeriac with apple uses an old technique of contrasting flavors: sweet-earthy vegetables with sour fruit.

Best for

zimowa kolacja świąteczne menu jako przystawka eleganckie przyjęcie w chłodne dni

Tips

🍽️ Serving

Serve the soup hot in warmed bowls; add crunchy toppings (kale chips, thyme croutons) just before serving. For a more gourmet version, add a few drops of toasted hazelnut oil or a parmesan foam (for the non-vegan option).

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. Reheat over low heat, stirring, and if necessary, thin with broth. Do not store the kale chips in the soup — keep them separate and add just before serving to maintain their crunch.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Aksamitny krem z pieczonych pomidorów z nutą świeżej bazylii 75 min

Aksamitny krem z pieczonych pomidorów z nu...

Soups
Goulash 'Pure Pantry' 50 min

Goulash 'Pure Pantry'

Main Dishes
Princess Soup (pink broth with beetroot and other vegetables) 60 min

Princess Soup (pink broth with beetroot an...

Soups
Minion Chicken Broth 150 min

Minion Chicken Broth

Soups
Velvety parsnip and pear cream with a hint of smoked plum 60 min

Velvety parsnip and pear cream with a hint...

Christmas Eve Soups
Beauty Elixir: Illuminating Cream Soup with Roasted Carrots, Turmeric, and Ginger 70 min

Beauty Elixir: Illuminating Cream Soup wit...

Soups

Recipe Categories

Soups
Soups in: New Year's Eve

Soups for New Year's Eve can be both warming and light, perfect to serve before the main course.

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama