Celeriac and 
Apple Soup with Parmesan Chips

By Dixie Elliott

Celeriac and 
Apple Soup with Parmesan Chips

Looking for some creative soup recipe ideas? Look no further than this unique Celeriac and 
Apple Soup with Parmesan Chips that brings together sweet in season apples and creamy celeriac with a hint of salty Parmesan.

Celeriac and 
Apple Soup with Parmesan Chips

Serves 4

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 cups chicken stock
  • 2 large celeriac (about 1.5kg), peeled, chopped
  • 2 red skinned potatoes, peeled, chopped
  • 3 granny smith apples, peeled, cored, chopped
  • ½ cup pure cream
  • 1 cup finely grated parmesan

How to make this Celeriac and 
Apple Soup with Parmesan Chips

1 Preheat oven to 180˚C. Line 
a large baking tray with baking paper. Heat oil in a large deep saucepan over medium heat. Add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Add stock and 2 cups water. Add celeriac and potatoes. Bring to the boil. Reduce heat to low and simmer for 40 minutes, partially covered, or until celeriac is soft.

2 Add apple to soup. Cook for 4 minutes or until apple 
is soft. Stir in cream. Blend soup in batches in a food processor until smooth. Reheat if necessary.

3 Meanwhile, sprinkle parmesan in a thin layer over baking paper. Bake for 10-15 minutes or until cheese has melted and formed a large wafer. Cool on baking tray. Ladle soup into bowls. Break 
parmesan wafer into pieces and place on top of soup. Serve.

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