While Mike and I were in Ireland, we rented a car so we could travel at our own pace and take leisurely lunch breaks. When we were driving from Derry down to Galway, we stopped at a busy town called Sligo and ate lunch at Knox. The soup of the day was a Celeriac and Apple Soup with Crispy Sage and the name alone made me take note so I could make it at home.
What Is Celeriac?
I hadn’t had celeriac before, but I noticed that it was a common ingredient on a lot of menus in Ireland. It’s a root vegetable and it’s not the prettiest of things, but it tastes like celery and has a subtle nuttiness to it.
Pink Lady Apples
Using apples in a soup was new for me too. I used Pink Lady apples, because they added a sweetness to brighten up the flavors of the celeriac. The flavor combination was really tasty, actually.
Crispy Sage Leaves
After doing some research online, I was inspired by Jamie Oliver’s recipe, which called for crispy sage leaves and chopped hazelnuts for garnish and texture. Making the crispy sage leaves is really easy. Add a little olive oil to a hot pan and toss them around for a minute or two until they become crispy.
The sage is a really nice garish and gives off hints of fall. From the celeriac to the apples and crispy sage leaves, this is probably one of the most unique flavor combinations that I’ve ever tried in a soup.
You’ll have to let me know what you think!
CELERIAC AND APPLE SOUP WITH CRISPY SAGE
- 4 tablespoons extra virgin olive oil
- 2 onions, sliced
- 1 celery stalk, roughly chopped
- 1 celeriac, chopped
- 4 Pink Lady apples, sliced, cored and quartered
- 2 teaspoons Thyme, leaves picked
- 8 cups of chicken or vegetable broth
- Salt and pepper, to taste
- Crispy Sage Leaves
- Hazelnuts, chopped
- Coconut milk
- Heat the oil in a dutch oven or large soup pot.
- Add the onions and celery and cook over medium heat for 5-10 minutes, until softened.
- Add the celeriac, apples and thyme and cook for another 2 minutes.
- Add the broth and simmer on low heat for 30-40 minutes.
- Transfer soup to a Vitamix or high power blender and blend until smooth.
- Return soup to dutch oven or large soup pot. Add salt and pepper, to taste.
- Heat oil in a pan and fry the sage leaves until crispy, about 2-3 minutes.
- Ladle soup into serving bowls and garnish with olive oil, coconut milk, crispy sage leaves and hazelnuts, if desired.
All images ©Regan Baroni 2017.