1 yellow onion chopped fine
2 tablespoons olive oil
5 garlic cloves sliced
1 celeriac root peeled and chopped in 1/2 inch pieces
3 apples (your choice) peeled, cored, and chopped
2 cups chicken stock (had it left over from another recipe)
2 to 4 cups spring water
1/4 teaspoon red pepper flakes
1 teaspoon thyme
2 bay leaves, remove before blending soup
salt and pepper to taste
1/4 cup sugar if so desired
This is my first time using celeriac root. What a fragrance, not like the smell of actual celery. Earthy and sweet. Sauté onions in olive oil for 3 minutes. Add garlic and sauté another minute. Add celeriac root, apples, and/or stock. Add spices and herbs. Cook till all is soft. Blend till smooth. Add sugar if you think the soup is too bitter. This soup is so delicious and fragrant and it can be kept in the fridge for 4 days or it freezes well.
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