The best soup I made in 2022

I made this soup for a birthday celebration! It was such a joy to share it with friends who I have laughed and cried and played and worked with this past year and have so much gratitude for their presence in my life. This is one of those soups that takes a bit of prep and time to make, but it is so worth it! 

Celeriac, white sweet potato, and apple soup
with parsley oil and marjoram
All credit and gratitude to: La Tartine Gourmande: Recipes for an Inspired Life by Béatrice Peltre

Homemade Vegetable Broth
(I made this a couple days in advance and froze the extra)

INGREDIENTS: 

  • 2 Tbsp olive oil

  • 1/4 tsp coriander seeds

  • 1/4 tsp fennel seeds

  • 3 fresh thyme twigs

  • 5 peppercorns

  • 1 yellow onion, finely chopped

  • 3 garlic cloves, minced

  • 1 leek, white part only, diced

  • 1 fennel bulb, with greens attached, coarsely chopped

  • 3 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 bay leaf

  • 1 tsp sea salt

  • 6 cups cold water

  • 2 Tbsp coarsely chopped flat-leaf parsley


INSTRUCTIONS:

In a large stockpot, heat the oil over medium heat. Add the coriander and fennel seeds, thyme, and peppercorns. Cook for about 1 minute, until fragrant. Add the onion and garlic and continue to cook for 2 minutes, without browning. Add the rest of the vegetables, salt, and bay leaf and cook for 10 minutes, stirring occasionally. Add the water, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. 
Remove from heat, add the parsley, and let the broth sit for a few hours, covered, or refrigerate overnight for the flavors to develop. Strain the broth and use as needed. At this point, you can keep it for 3-4 days in the fridge or strain and freeze for up to a month. 

Celeriac, white sweet potato, and apple soup
with parsley oil and marjoram

INGREDIENTS: (soup)

  • 1 Tbsp unsalted butter

  • 1 Tbsp olive oil

  • 1 small red onion, diced

  • 2 garlic cloves, minced

  • 12oz peeled and diced celeriac (if there is a really soft, spongy center to the celeriac, remove this before dicing)

  • 8 1/2 oz peeled and diced white or regular sweet potato

  • 1 large pink lady apple, peeled, cored, and diced

  • 2 cups water

  • 2 cups homemade vegetable broth (see above)

  • 1 bay leaf

  • 1 Tbsp marjoram leaves

  • Sea salt and pepper

  • 2/3 cup heavy cream (I actually didn't use this - the soup was plenty creamy with the starches from the veggies and apple)

  • chopped flat-leaf parsley, to serve (I used microgreens)

  • crumbles of blue cheese, to serve (optional, but yummy)


INGREDIENTS: (For the parsley oil):

  • 1 packed cup flat-leaf parsley leaves

  • 2/3 cup olive oil

  • Sea salt


INSTRUCTIONS: 

In a heavy pot, melt the butter over medium heat. Add the oil and then the onion. Cook for 2-3 minutes, until soft. Add the garlic and continue to cook for 1 minute. Add the celeriac, sweet potato, and apple and cook, stirring, for 5 minutes. Add the water, stock, bay leaf, and marjoram and season with sea salt and pepper. Cover and simmer for 20-25 minutes, until the vegetables are fork-tender. 

In the meantime, prepare the parsley oil: blanch the parsley for 30 seconds in boiling salted water. Drain and squeeze out the excess water.  Place the parsley in a blender with the olive oil and puree finely. Pass through a chinois or fine sieve and refrigerate until ready to use. Makes approx 1/4 cup of oil and will keep for 2-3 days in the fridge. 

When the soup is ready, discard the bay leaf and transfer to the bowl of a food processor (or use an immersion blender or carefully use a blender). Puree and return to the pot. (add heavy cream if using). Reheat the soup and check the seasoning. 

Serve with crumbles of blue cheese, chopped parsley or microgreens, and parsley oil. 


Enjoy! 

Amy Chadwick