Celery Root and Apple Soup with Crispy Pancetta
There’s something magical about a bowl of warm, comforting soup when the cooler weather settles in. And this celery root and apple soup is the perfect way to embrace the cooler months. With its simple ingredients and minimal prep time, it’s a dish you’ll find yourself making repeatedly. The earthy flavor of celery root pairs beautifully with the sweet, slightly tart Granny Smith apples, creating a well-balanced flavor that feels familiar and unique. Pair it with some crusty bread, and you have an ideal meal for fall and winter.
Whether you’re picking up ingredients from your local farms or the grocery store, this soup is packed with nutrients and delivers a comforting richness without too much effort. Plus, it’s versatile—serve it as a starter or enjoy it as a light meal on its own.
What is Celery Root?
Celery root, or celeriac, is the gnarly, knobby root portion of the celery plant. Don’t let its appearance fool you—beneath the brown skin and hairy root vegetable exterior lies a flavorful and nutrient-rich ingredient. Its subtle earthy flavor and mild celery taste make it a perfect base for a hearty celery root soup.
Ingredients You’ll Need for Celery Root and Apple Soup:
- Celery Root: peeled and cut into 2-inch cubes
- Apples: 2 medium Granny Smith apples, peeled, cored, and chopped
- Onion: 1 large yellow onion, diced
- Butter: 2 tablespoons unsalted butter (to melt butter in the pot)
- Broth: 4 cups chicken stock or vegetable stock (depending on your preference)
- Salt: A generous pinch of kosher or sea salt
- Black Pepper: 1 teaspoon black pepper
- Chives: pureed into chive oil for a drizzle
- Pancetta: crisped for garnish
- Neutral Oil: grapeseed oil or canola oil for the chive oil
Step-by-Step Instructions:
- Step 1: Melt butter over medium heat in a heavy large pot or Dutch oven. Add the diced onion, celery root, and chopped apples, cooking until the celery root just begins to soften. Be sure not to brown the ingredients—this step should take about 10 minutes.
- Step 2: Once the vegetables have softened, pour in 4 cups of chicken stock or vegetable broth and add a generous pinch of salt and black pepper. Bring the mixture to a simmer over high heat, then reduce to low heat and let it cook for about 25 minutes or until the celery root and apples are tender.
- Step 3: Remove the soup from the heat and allow it to cool slightly. Using an immersion blender, hand blender, or food processor, puree the soup until smooth. You’re aiming for a creamy texture, so make sure there are no remaining chunks of celery root or apple. If the soup feels too thick, add a little water or enough stock to reach your desired consistency. Once pureed, return the soup to low heat to warm through.
- Step 4: While the soup is simmering, crisp the pancetta in a skillet or in the oven. Once crisp, crumble the pancetta and set it aside. Next, in a regular blender or small food processor, combine the chives with a tablespoon of neutral oil to create a smooth chive oil drizzle.
- Step 5: To serve, ladle the soup into warm bowls. Drizzle the chive oil over the top and sprinkle pancetta for a savory crunch. Pair the soup with some crusty bread for dipping, and you’ve got a cozy, satisfying meal.
Tips for Success:
Tip 1: If you’d like to make this a vegetarian or vegan dish, simply swap the chicken stock for vegetable broth and skip the pancetta.
Tip 2: This soup is a great make-ahead option. Once you’ve pureed it, store it in an airtight container in the fridge for up to 2 days. Reheat gently over low heat when ready to serve.
Tip 3: Peeling celery root can be tricky due to its gnarly roots and uneven surface. The best way to handle it is by cutting off the flat end with a paring knife and using a vegetable peeler to remove the tough outer skin.
The Best Celery Root and Apple Soup
This celery root and apple soup is the perfect dish for the winter months—warm, hearty, and packed with flavor. Combining celery root and apples creates a delicious balance of sweet and savory, making this dish a great addition to any meal. Pair it with crusty bread, and you’ll have a simple and satisfying meal.
Celery Root and Apple Soup with Crispy Pancetta
Ingredients
- 4 cups celery root, peeled and cubed (about 1-1/2 pounds)
- 3 cups Granny Smith apples, peeled and cubed (2 medium apples)
- 1/4 cup unsalted butter
- 1-1/2 cup chopped onion
- 4 cups chicken or vegetable broth
- 1/4 cup chopped fresh chives
- 1/4 cup neutral oil (grapeseed or canola)
- salt & pepper
- 1/4 cup pancetta
Instructions
- In a heavy large pot or Dutch oven, melt butter over medium heat. Add the diced onion, celery root, and chopped apples, cooking until the celery root just begins to soften. Be sure not to brown the ingredients—this step should take about 10 minutes.
- Once the vegetables have softened, pour in 4 cups of chicken stock or vegetable broth, and add a generous pinch of salt and black pepper. Bring the mixture to a simmer over high heat, then reduce to low heat and let it cook for about 25 minutes, or until the celery root and apples are tender.
- Remove the soup from the heat and allow it to cool slightly. Using an immersion blender or food processor, puree the soup until smooth. You’re aiming for a creamy texture, so make sure there are no remaining chunks of celery root or apple. If the soup feels too thick, add a little water or enough stock to reach your desired consistency. Once pureed, return the soup to low heat to warm through.
- While the soup is simmering, crisp the pancetta in a skillet or in the oven. Once crisp, crumble the pancetta and set it aside. Next, in a regular blender or small food processor, combine the chives with a tablespoon of neutral oil to create a smooth chive oil drizzle.
- To serve, ladle the soup into bowls. Drizzle the chive oil over the top and sprinkle pancetta for a savory crunch.
Tim, You are a class act! Your recipes are easy to prepare and not just another iteration of the sameoldsameold. Also, your background sure shines in the design and delivery of your blog. Thank you for sharing your talents!
Eileen, thanks for the kind comment. I love doing it. Although all this baking and cooking is making me fat! I think I need to start planning posts around healthy New Year’s resolutions, before I need a new wardrobe!