Recipe by Kumquat the Cat's friend
This soup has a wonderful combination of apples, bacon (I use a bacon substitute) and leeks. Not too sweet, with a nice "bite." Sweet-tart apples and smokey bacon play off one another nicely. Good Fall soup, or Thanksgiving side dish which was when I made it. I could not find celery root so I added a few more stalks of celery. Can be made a day ahead, refrigerated and reheated for the next day. Leftover apple rings make a great snack. From a 2006 issue of Cottage Living, a Sara Foster recipe.
Top Review by CranberrySparkle
Great recipe. Easy to make and it tastes great. The apples gave it zing and the potatos gave it body. I stuck to the recipe without modification. The apple rings map an attractive and tasty garnish.
- 1 red onion, chopped
- 2 tablespoons olive oil
- 3 celery ribs, chopped (1 1/2 cups)
- 2 leeks, halved lengthwise and chopped
- 3 garlic cloves, minced
- 4 tart apples, peeled and chopped (about 2 pounds)
- 3 russet potatoes, peeled and chopped (about 1 3/4 pounds)
- 1 large celery root, peeled and chopped (about 3/4 pound)
- 1 1⁄2 quarts vegetable broth
- 1 cup apple juice
- 1 tablespoon minced fresh ginger
- 1 1⁄2 teaspoons salt
- 1 1⁄4 teaspoons pepper
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh thyme, chopped
Apple rings (use 1 per serving for garnish)
- 1 apple, very thinly sliced
- 1 -2 tablespoon sugar
- salt (optional)
- 6 -8 slices crispy bacon or 6 -8 slices imitation bacon or 6 -8 slices crispy pancetta
- fresh chives, chopped
Directions See How It's Made
- Saute onion in hot oil over medium-low heat in a soup pot or Dutch oven 10 minutes or until soft and translucent. Add celery and leek and saute 5 minutes. Add garlic and saute 2 minutes.
- Stir in apples and next 8 ingredients (through pepper). Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.
- Meanwhile, preheat oven to 350 and thinly slice apple for apple rings using a mandoline if possible. Lightly coat a baking sheet with cooking spray, and place apple slices in a single layer on sheet. Sprinkle with sugar and bake about 15 minutes. Sprinkle evenly with salt, if desired.
- Remove soup from heat and let cool slightly. Process with an immersion blender, or place soup in a food processor or blender and process in batches until smooth. Return to pot.
- Stir in milk or half-and-half and next 2 ingredients; cook over low heat, stirring occasionally, until hot. Top with oven-baked apple slices, bacon (vegetarian or regular or crispy pancetta) and chives.