Celeriac and Apple Soup (with saucisson d’arles)

Serves 6
Meal type Apples, Celery, Chives, Cinnamon
, Onions, Thyme
Season Fall, Spring, Winter


  • 2 large celery roots, peeled
  • 4 each Jonagold apples, peeled and cored
  • 4 each medium yellow onions, peeled
  • 1 head garlic, separated and peeled
  • cloves
  • 1/2 lb. unsalted butter
  • 2 cups (500 ml) cream
  • 3 quarts (3 L) water
  • 2 tablespoons kosher salt > 4-6 cracks of black pepper > 1 sachet

For the sachet:

  • Cheese cloth (4” x 4”)
  • 1 cinnamon stick
  • 6 sprigs thyme
  • 2 bay leaves
  • 1⁄2 foot of butchers twine

For the garnish:

  • 1 Jonagold apple, peeled and thinly sliced
  • 1 bunch chives thinly sliced
  • 1 Saucisson D’Arles


1 In a 6-8 quart pot. When the butter has achieved a golden brown color and nutty aroma, add the sliced celeriac, apple, on- ion and garlic.
2 Season with salt and pep- per generously.
3 Gently sweat the mixture until it starts to release it’s natural liquid and the celeriac and apples become ten- der, about 10 minutes.
4 While the soup is sweating, assemble the sachet. Place the cinnamon stick, thyme and bay leaves in the middle of the cheese cloth and fold it around the ingredients to form a pouch.
5 Tie the pouch closed with butchers twine and add to the soup base.
6 Add the water bring to a simmer.
7 We’re going to simmer for 45 minutes. Be sure to watch for a foam to form along the top. If it does, just skim it off with a spoon.
8 Check to be sure the celeriac and apples are very tender at the 40-45 minute mark.
9 Turn off the heat and remove the sachet from the soup. Slowly pour in the cream.
10 Prepare to purée the soup by setting up a blender, a container to hold the soup and a chinois.
11 Ladle the soup mixture into the blender while still very hot and purée on high speed. Pass the finished soup through the chinois for a very smooth texture.