This creamy fall soup features in-season leek, celeriac, and apple.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan, melt butter over medium-low heat. Add leek, celery, celeriac, garlic and apple; cook, stirring occasionally, for 5 minutes. Stir in cider and thyme; increase heat to medium. Cook, stirring occasionally, until cider is reduced by half, 3 to 4 minutes. Stir in broth and cook until vegetables are tender, about 20 minutes. Season with salt and pepper.
Using immersion blender (or transferring soup to blender), purée soup until smooth. Divide among bowls and top with dollop of sour cream and sprinkle with thyme, if using. Serve with bread and butter, if desired.
Nutritional facts Per serving: about
- Iron 0.8 mg
- Fibre 2 g
- Sodium 325 mg
- Sugars 10 g
- Protein 2 g
- Calories 180
- Total fat 11 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
