Cream soup of celery root with apple

6 servings

25 minutes

Celery root and apple cream soup is a refined dish of Italian cuisine that combines softness and depth of flavor. This soup originates from European gastronomic traditions where vegetable cream soups are valued for their velvety texture and rich taste. Celery root adds earthy and nutty notes that pair wonderfully with the light acidity of green apple. Tender rabbit meat makes the soup hearty, while cream adds an airy creamy consistency. Radicchio and mustard oil complete the composition with a hint of bitterness and spiciness. Ideal as a light lunch or exquisite dinner, this soup highlights the balance of flavors and surprises with its harmony.

Energy value per serving

• Calories: 685
• Proteins: 31.4g
• Fats: 48.8g
• Carbohydrates: 30.9g

Ingredients

• Rabbit: 600 g
• Celery root: 1.5 kg
• Chicken broth: 1 l
• Onion: 300 g
• Garlic: 5 g
• Thyme: 5 g
• Cream 11%: 500 ml
• Coriander seeds: 10 g
• Butter: 100 g
• Mustard oil: 100 ml
• Green apples: 300 g
• Radicchio salad: to taste
• Olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the rabbit into portion pieces. Then mix olive oil with salt, pepper, thyme and coat the meat with this mixture. Place the rabbit in a ceramic or clay dish, put it in a preheated oven at 200 degrees and simmer until cooked (about one and a half hours, time depends on the age of the rabbit; the younger it is, the less time it will take).

   Required ingredients:

   • Rabbit: 600 g
   • Olive oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Thyme: 5 g

2. Chop the celery root and onion into small cubes and sauté them with thyme, coriander, and garlic in a mixture of butter and mustard oil. This should be done at low temperature; otherwise, the root will taste slightly bitter.

   Required ingredients:

   • Celery root: 1.5 kg
   • Onion: 300 g
   • Thyme: 5 g
   • Coriander seeds: 10 g
   • Garlic: 5 g
   • Butter: 100 g
   • Mustard oil: 100 ml

3. Then pour in the chicken broth and cook until the vegetables are done. Remove from heat, add cream, blend everything, and season with salt and pepper to taste.

   Required ingredients:

   • Chicken broth: 1 l
   • Cream 11%: 500 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Serve the soup in portioned bowls, add sliced rabbit meat, julienned sour apple, a bit of radicchio, and a couple of drops of mustard oil on top. The proportions of these ingredients can be varied according to preferences.

   Required ingredients:

   • Rabbit: 600 g
   • Green apples: 300 g
   • Radicchio salad:  to taste
   • Mustard oil: 100 ml