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 Garnish
Instructions
-
Soften the aromatics
- In a large saucepan, melt the butter with the olive oil over medium heat. Add the onion and cook gently for 5–6 minutes until soft and translucent. Add the celeriac, potato, and apple.
- Toss everything through the buttery onion base and season lightly. Let it all cook together for 5 minutes, stirring occasionally — you want the edges to start catching slightly. Add the stock & simmer.
- Pour in the hot stock, bring to the boil, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, until everything is tender and the apple has softened into the mix. Blend it smooth.
- Use a hand blender (or transfer to a jug blender) and blitz until completely smooth and creamy. Stir in the double cream and season to taste — it should be silky, savoury, and ever so slightly sweet. Finish with brown butter & herbs.
- In a small pan, melt the extra butter until it foams and turns golden. Drop in the sage or thyme leaves and fry until crisp and fragrant. Drizzle the herby brown butter over the soup just before serving, with a scatter of nuts if using.
Notes
Hey Lolly’s Kitchen Notes The Bramley apple is key — it gives acidity that balances the celeriac’s richness. This soup freezes perfectly — reheat gently with a splash of water or stock. Brown butter and herbs make it feel restaurant-worthy in seconds. Serve with crusty bread or cheese toasts for a simple festive starter.
