While Mike and I were in Ireland, we rented a car so we could travel between towns at our own pace and take leisurely lunch breaks. When we were driving from Derry down to Galway, we stopped into a busy town called Sligo and ate lunch at Knox. We sat at a small table for two and enjoyed their B.A.L.T. and Roast Chicken Sandwich. The soup of the day was a Celeriac and Apple Soup with Crispy Sage. The name alone sounded really unique, so I took note so I could make it at home.
I hadn’t had celeriac before, but I noticed that it was a common ingredient on a lot of menus in Ireland. It’s not the prettiest of root vegetables, but it basically tastes like celery with a subtle nuttiness. Using apples in a soup was new for me too. I used Pink Lady apples, which added a nice sweetness to brighten up the flavors.
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. The crispy sage gives off hints of fall, which is a flavor I love. With spring approaching, however, I am going to keep experimenting with this recipe to see how I can make it more seasonal.
What garnishes would you add to a Celery and Apple soup for spring?
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
1. Heat the oil in a dutch oven or large soup pot.
2. Add the onions and celery and cook over medium heat for 5-10 minutes, until softened.
3. Add the celeriac, apples and thyme and cook for another 2 minutes.
4. Add the broth and simmer on low heat for 30-40 minutes.
5. Transfer soup to a Vitamix or high power blender and blend until smooth.
6. Return soup to dutch oven or large soup pot. Add salt and pepper, to taste.
7. Heat oil in a pan and fry the sage leaves until crispy, about 2-3 minutes.
8. Ladle soup into serving bowls and garnish with olive oil, coconut milk, crispy sage leaves and hazelnuts, if desired.
All images ©Regan Baroni 2017.