Apple-celery soup
6 servings
40 minutes
Apple-celery soup is an unusual combination of freshness and richness born from the traditions of Russian cuisine. Its history dates back to times when simple yet aromatic ingredients formed the basis of rural dishes. The velvety texture of the puree reveals the depth of flavor from celery root and green apples, creating a balance between sweetness and mild spiciness. Chicken broth adds body, while crispy meat chips provide a pleasant contrast. This soup not only warms on cool days but also surprises with its gastronomic sophistication, perfectly complementing festive menus or served as a refined first course. Onion oil completes the composition with light yet expressive aromatic notes.
1
Chop celery, apples, and onion into small cubes, place them in the bottom of a large pot with butter, and put on the heat. Sauté, stirring, until the apple cubes become translucent but not brown, then pour in chicken broth and bring to a gentle boil. Reduce the heat and simmer the soup covered for about twenty-five minutes, stirring occasionally.
- Celery root: 550 g
- Green apples: 2 pieces
- Onion: 1 head
- Butter: 60 g
- Chicken broth: 1 l
2
Lay thin slices of bacon on a baking sheet lined with parchment paper, place in a preheated oven at 190 degrees, and keep there until the meat is crispy and golden, about eighteen to twenty minutes. Then transfer the bacon to paper towels and crumble.
- Smoked brisket: 50 g
3
Cool the contents of the pot, pour it into a blender, and turn the soup into a puree soup — such a quantity will likely need to be done in portions. You can adjust the consistency as needed with a ladle or two of broth. Pour the soup back into the pot, season with salt and pepper to taste.
- Salt: pinch
- Salt: pinch
4
Rinse the blender and homogenize chopped chives, grape seed oil, and a pinch of salt in it this time.
- Chives: 50 g
- Grape seed oil: 120 ml
- Salt: pinch
5
Heat the soup — if it cools down too much, pour it into bowls, sprinkle with meat chips, and drizzle with onion oil.
- Smoked brisket: 50 g