Entrée: United States – Roasted Fennel, Celeriac, and Green Apple Soup with Thyme Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 42 min

Total 57 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium fennel bulbs, cored and thickly sliced
1 medium celeriac (celery root), peeled and diced
1 large Granny Smith apple, peeled, cored, and chopped
1 large leek (white and light green parts), thinly sliced and rinsed
4 garlic cloves, unpeeled
3 tbsp (45 ml) extra-virgin olive oil, divided
4 cups (960 ml) low-sodium chicken or vegetable stock
1 / 2 cup (120 ml) dry white wine (optional)
4 fresh thyme sprigs, plus 1 tsp (5 ml) fresh thyme leaves
1 bay leaf
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper, plus more to taste
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) finely chopped flat-leaf parsley
1 / 4 cup (60 ml) crème fraîche or full-fat Greek yogurt (optional, for serving)
Extra-virgin olive oil, for finishing

Show original ingredient measurements

2 medium fennel bulbs, cored and thickly sliced
1 medium celeriac (celery root), peeled and diced
1 large Granny Smith apple, peeled, cored, and chopped
1 large leek (white and light green parts), thinly sliced and rinsed
4 garlic cloves, unpeeled
3 tbsp (45 ml) extra-virgin olive oil, divided
4 cups (960 ml) low-sodium chicken or vegetable stock
1 / 2 cup (120 ml) dry white wine (optional)
4 fresh thyme sprigs, plus 1 tsp fresh thyme leaves
1 bay leaf
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper, plus more to taste
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp finely chopped flat-leaf parsley
1 / 4 cup (60 ml) crème fraîche or full-fat Greek yogurt (optional, for serving)
Extra-virgin olive oil, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss fennel, celeriac, apple, and unpeeled garlic cloves with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon (2.5 ml) salt, and a few grinds of pepper. Roast 25–30 minutes, stirring once, until tender with caramelized edges.
Meanwhile, heat the remaining 1 tablespoon (15 ml) olive oil in a pot over medium heat. Add the sliced leek and a pinch of salt; cook 5–7 minutes, stirring, until softened but not browned. If using, add the white wine and simmer 1–2 minutes to reduce by half.
Transfer the roasted vegetables to the pot. Squeeze the softened garlic from skins into the pot; discard skins. Add stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove thyme sprigs and bay leaf.
Blend the soup with an immersion blender (or carefully in batches in a countertop blender) until silky. Adjust thickness with a splash of stock or water if needed. Stir in lemon juice; season to taste with additional salt and pepper.
Make the thyme gremolata: In a small bowl, combine parsley, thyme leaves, lemon zest, 1 teaspoon (5 ml) olive oil, and a pinch of salt.
Serve hot: Ladle soup into warm bowls, add a small dollop of crème fraîche or yogurt if using, spoon over the thyme gremolata, and finish with a light drizzle of olive oil and cracked pepper.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss fennel, celeriac, apple, and unpeeled garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Roast 25–30 minutes, stirring once, until tender with caramelized edges.
Meanwhile, heat the remaining 1 tablespoon olive oil in a pot over medium heat. Add the sliced leek and a pinch of salt; cook 5–7 minutes, stirring, until softened but not browned. If using, add the white wine and simmer 1–2 minutes to reduce by half.
Transfer the roasted vegetables to the pot. Squeeze the softened garlic from skins into the pot; discard skins. Add stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove thyme sprigs and bay leaf.
Blend the soup with an immersion blender (or carefully in batches in a countertop blender) until silky. Adjust thickness with a splash of stock or water if needed. Stir in lemon juice; season to taste with additional salt and pepper.
Make the thyme gremolata: In a small bowl, combine parsley, thyme leaves, lemon zest, 1 teaspoon olive oil, and a pinch of salt.
Serve hot: Ladle soup into warm bowls, add a small dollop of crème fraîche or yogurt if using, spoon over the thyme gremolata, and finish with a light drizzle of olive oil and cracked pepper.