When I crave quiet something comforting to eat, celeriac and Bramley apple soup answers, nutty, earthy and tart, all at the same time. Roast it with Bramley apples and you get something totally unexpected, creamy, sharp, earthy and bright.
Why this pairing sings
This is comfort food with manners. Celeriac and Bramley apple soup feels gentle, balanced, and more soothing with every spoonful! It is pale, velvety, and almost shy, yet somehow utterly assured. You taste earthy sweetness first, then a bright apple sigh. The whole thing feels calm, settled, and quietly restorative.
Balance, not blandness
Because balance matters, the Bramley earns its place. Its sharpness lifts celeriac’s gentle, nutty depth without turning bossy.
I think of this as cardigan-soft food. The sort you carry to the sofa with thick buttered bread.
You dunk and you devour. Texture is half the pleasure here. Celeriac and Bramley apple soup wants to be silky, not heavy or gluey.
Texture you want to linger over
Because contrast keeps things interesting, I love a crunch. Toasted walnuts give the right knobbly bite and savour.
This is a forgiving soup, which helps on rushed days. It plays well with leftovers and will welcome cheese toast gladly.
Think Cheddar or blue, depending on your mood and the weather. A sharp salad is excellent, too, if you crave green relief. Lunch becomes a small ceremony, which I endorse strongly.
The truth is, Celeriac and Bramley apple soup behaves beautifully in batches. It also reheats without sulking, which is a gift.
Final spoonful
There is something soothing about ingredients that sound plain yet sparkle. Celeriac looks knobbly and unassuming on the board. Bramleys can seem bossy and tart when eaten raw. Together, they become softly luminous and rather elegant. It is the culinary version of good lighting.
And finally, a word on mood. This soup is humble, yes, but never dull. It lets you breathe and then asks for another dunk. Spoon, sip, sigh, repeat, until the bowl shines clean.
That is the measure of success in my kitchen. And it might be yours, too, after the first spoonful.
For more cosy bowls and party plates, follow me on TikTok and Instagram. Save the video, say hello, and tell me how your celeriac and Bramley apple soup turned out.
If you liked this, try next…
- Pigs in Blankets Yorkshire Puddings — golden, cheeky, and perfect with gravy.
- No-Butter Pistachio & Caramel Drizzle Cookies — sweet crunch for an easy finish.
Ingredients
- To finish
Instructions
- Soften aromatics - Melt butter with oil over medium heat. Add onion; cook 5–6 mins until soft.
- Add celeriac, potato & apple - Stir in celeriac, potato and Bramley; season. Cook 5 mins, letting edges just catch.
- Add stock & simmer - Pour in hot stock. Bring to the boil, then gently simmer 20–25 mins until tender.
- Blend smooth & stir in cream - Blitz completely smooth. Stir in double cream and season to taste.
- Finish with brown butter & herbs - In a small pan, brown the butter; fry sage/thyme until crisp. Ladle soup, drizzle butter, add nuts.
Notes
Hey Lolly's Kitchen Notes Bramley’s tartness balances celeriac’s richness. Freezes well (add cream after reheating if preferred). Vegan: plant butter + oat cream; fry herbs in olive oil. Thin with hot stock or water to adjust texture.
