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Gordon Ramsay Celeriac and Apple Soup with Walnuts

Gordon Ramsay Celeriac and Apple Soup with Walnuts - recipe card
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A velvety, luxurious soup that balances the earthy, nutty flavor of celeriac with the sweet-tart brightness of apples. Finished with toasted walnuts for crunch and a swirl of cream, this soup is elegant enough for a dinner party yet comforting for a cozy night in.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large onion, finely chopped (about 1.5 cups)
  • 2 cloves garlic, minced
  • 1 large celeriac (celery root), about 2 lbs, peeled and cut into 1-inch cubes
  • 2 medium apples (such as Granny Smith or Braeburn), peeled, cored, and chopped
  • 4 cups vegetable stock
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup heavy cream (optional, for serving)
  • 1/2 cup walnuts, roughly chopped and toasted
  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Peel the celeriac: Using a sharp chef’s knife, cut off the top and bottom of the celeriac so it sits flat. Cut away the thick, knobby skin in downward strips, following the curve of the root. Be generous—the outer layer is fibrous and tough. Cut the peeled celeriac into 1-inch cubes. As you work, place the cubes in a bowl of cold water with a squeeze of lemon to prevent browning.
  2. Prepare the apples: Peel, core, and chop the apples into 1-inch pieces. Set aside.
  3. Sweat the aromatics: In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5-6 minutes. Do not let it brown; adjust heat if needed.
  4. Add garlic and spices: Stir in the minced garlic and cook for 1 minute until fragrant. Add the kosher salt, black pepper, and nutmeg, stirring to coat the onions.
  5. Cook the celeriac and apple: Add the cubed celeriac and chopped apple to the pot. Stir well to combine with the onions. Cook for 2-3 minutes to lightly soften and coat with the fat.
  6. Simmer the soup: Pour in the vegetable stock. Increase heat to medium-high and bring to a gentle boil. Then reduce heat to low, cover, and simmer for 25-30 minutes, or until the celeriac is completely tender and easily pierced with a knife. The apples will have broken down.
  7. Blend the soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a stand blender (fill no more than halfway, and vent the lid) and blend until velvety. If the soup is too thick, add a little more stock or water to reach desired consistency.
  8. Finish and season: Return the soup to low heat. Stir in the heavy cream, if using. Taste and adjust seasoning with more salt and pepper. Keep warm but do not boil.
  9. Toast the walnuts: While the soup simmers, toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3-4 minutes. Be careful not to burn. Set aside.
  10. Serve: Ladle the soup into warm bowls. Drizzle with a little cream if desired, and sprinkle with toasted walnuts and fresh thyme leaves. Serve immediately.

Notes

Storage: Cool soup completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freezer: Pour into freezer-safe bags or containers, leaving 1 inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Do not boil. If frozen, thaw first. For a dairy-free version, omit the cream and use olive oil instead of butter. For a vegan version, use plant-based butter and omit cream.

Nutrition

Keywords: celeriac soup, apple soup, Gordon Ramsay soup, creamy vegetable soup, walnut garnish, easy soup recipe, fall soup, winter soup, vegetarian soup, healthy soup, British soup, celery root soup

Find it online: https://gordonramsayeats.com/gordon-ramsay-celeriac-and-apple-soup-with-walnuts/