Guest chef

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration.

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Celeriac and Bramley apple soup

  • Serves 4-6
  • Prep 20 mins
  • Total time 45 mins, plus infusing
3.9/5 rating (17 votes)
Celeriac and Bramley apple soup

step by step

  • 1First, peel and finely chop the celeriac, but keep the peel. Pour the chicken stock into a large saucepan over a high heat and bring to the boil. Add the celeriac peel, then remove the pan from the heat, cover the top with clingfilm and leave to infuse for 20-30 minutes.
  • 2Heat the rapeseed oil in a large frying pan over a low heat. Add the onion and a pinch of salt, cover the pan and leave the onion to sweat for 10-12 minutes until softened, but not coloured.
  • Celeriac and apple are great bedfellows and work so well together as a soup. This really is one of the dishes where you will recognise all of the flavours – celeriac, blue cheese, apple and walnuts. In the kitchen here at the pub we gain maximum flavour by infusing the celeriac skin in the stock
    Tom Kerridge
  • 3Meanwhile, peel and dice the apples and mix them with the lemon juice so they don’t oxidise and turn brown.
  • 4When the onion has softened, add the apples and any juice, and the celeriac. Strain the infused chicken stock into the pan and bring to the boil. Reduce the heat to low and simmer, uncovered, for 10-15 minutes until the celeriac is tender. Add the double cream and return the liquid to the boil. Pour the soup into a blender and blend until smooth.
  • 5When ready to serve, reheat the soup, if necessary. Crumble the blue cheese into soup bowls, then pour the hot soup on top and finish with a drizzle of walnut oil, toasted walnuts and celery leaves.
  • Use less stock here and you'll make a lovely purée to accompany meats, such as pork, venison or pheasant.
  • Recipe from Tom Kerridge's Proper Pub Food by Tom Kerridge (Bloomsbury, £20). Recipe photograph by Cristian Barnett


    If you would like this to be a gluten-free recipe, please ensure that your stock is guaranteed gluten-free. 

You will need

  • 500g celeriac
  • 1 litre chicken stock (or vegetable stock)
  • 3 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 Bramley apples
  • freshly squeezed juice of 1 lemon
  • 200ml double cream
  • 150g salty blue cheese, such as Roquefort
  • walnut oil, to drizzle
  • 4 tbsp walnuts, toasted, to garnish
  • celery leaves, to garnish

+ Nutritional Information