• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pantry Fun

  • Home
  • Soups
  • Mezes
  • Börek
  • Turkish Salad
  • Main Meals
    • Turkish Meat Recipes
    • Fish
    • Vegetable Dishes
  • Sweet Treats
  • Drinks
  • About
    • About Lulu Witt
    • Awards
    • Ottolenghi
    • Contact Us

Celeriac Soup with Fennel and Apple/Rezeneli Kereviz Çorbası

3rd March 2014 By Claudia Turgut Leave a Comment

This is a celeriac or celery root/kereviz soup with a difference and the difference is twofold as it’s based on the addition of two unusual ingredients, fennel and apple. It’s very seasonal and you’ll find it’s just the thing for this in-between weather that we’re having!

at my local Monday market in Selami Çeşme: he’s selling not only celeriac but fresh milk
too! You can see he’s very proud of it!

I was with my friend Oya from the very successful website Oya’s Cuisine recently. She has become a minor celebrity after winning a Hürriyet cooking competition and she deserves every bit of her success. I know how much she puts into her website plus she is so enthusiastic and full of ideas, she is a real inspiration! This soup is her idea and I love it.

I love fennel with its anise taste, don’t you? It’s not yet widely available here, nor I imagine, widely known. Currently you can only find it at major supermarkets here in Istanbul; it’s not a pazar regular. Apples on the other hand, are of course everywhere: not as tasty as English ones for some reason, the number of varieties are far fewer for a start. Cooking apples/ekşi elma are only sometimes available.

here are the ingredients for this soup: in front is a giant type of radish/turp – they’re very tasty, not the same
as the little ones

You might think that peeling that battered-looking celery root is a bit of a chore but it’s not so bad: trim both ends, saving the green stalks for another day and use your potato peeler.

Celeriac Soup with Fennel and Apple/Rezeneli Kereviz Çorbası
Ingredients

Serves 4-6
Peel and roughly chop the following:

  • 1 large celeriac/celery root/kereviz
  • 1 apple (any sort)
  • 1 large red radish/turp
  • 1 onion
  • 1 potato
  • 2-3 tbsp fennel root
Prepared vegetables: washed and chopped








 Season to taste
2 bay leaves/defne yaprağı
juice of ½ lemon
150ml white wine OR apple juice/elma suyu
1250 ml /just over 2 pints, chicken stock – the better the stock, the better the soup will be
200g cream OR milk
2 tbsp butter
chopped dill/dereotu to garnish
Method

  • Melt the butter in a saucepan and add the chopped vegetables. Add the bay leaves and seasoning. Cook for 10-12 minutes until soft.
  • Add the apple and lemon juice and cook for 5 minutes more.
  • Add the chicken stock and apple juice or white wine. Half cover the pan with the lid and cook on a low heat for 20-15 minutes.
  • Remove the bay leaves at the end of cooking and use your stick blender to blend the liquid to a smooth purée.
  • Add 1 cup hot milk if the liquid is too thick. Add the cream and turn off the heat.
  • Garnish with chopped parsley/fennel/dill, and a sprinkling of flaked red pepper!

warm and comforting: celeriac soup with fennel and apple
Afiyet olsun!

This is one soup that is economical and really delivers in terms of depth of flavour: the apple and apple juice really go very well!
Try it tonight and see what you think …


PS If you prefer the more conventional kereviz çorbası, click HERE!


BTW I don’t know if you’ve tried out the flickr button at the top right of my blog, the 2 circles: if you click on it, you will go directly into my flickr account (no, you don’t have to have an account) and you will see the photos I took yesterday of where I am right now: the Aegean village of Assos!

Related

Filed Under: Soup Tagged With: celeriac, Celeriac soup with fennel and apple, celery root, fennel, soup

Previous Post: « Sea Bass Baked in Parchment with Rakı and Herbs/Kağıtta Levrek Buğulama
Next Post: Another Ottolenghi: Marinated Sweet&Sour Fish »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

GET  YOUR  RECIPE  UPDATES

VIA  EMAIL

Popular Posts

  • Classic Potato Börek/ Pat... I never thought I would make a potato börek and yet...
  • Bread-making in a Turkish... Yesterday was a very interesting day. It marked the...
  • Cooking New Istanbul Style ‘Cooking New Istanbul Sty... Claudia the founder of Seasonal Cook in Turkey recently...
  • Liver on a bed of red onions Spicy Turkish Liver in th... Albanian liver  Arnavut ciğeri [pron:jee/air], in t...
  • Piyaz Antalyan Way Piyaz – The Antalya... If you find yourself in the region of Antalya then most...
  • Borekita I Learn How to Make Borek... I had such a wonderful Saturday afternoon: it was l...
  • Olga’s Very Own Tur...   moist and packed with the flavour...

Copyright©2021 Pantryfun.com • Back to Top •Contact US • Privacy Policy