At The Farm

Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Recipe

Celeriac and Apple Soup

A seasonal favorite in our CSA, celeriac is a delicious cold-weather root vegetable. Hear about this unique crop and its many uses from Farm Director Jack Algiere. Then try this autumnal soup from Greenhouse Manager Daniel Bartush.

celeriac and apple soup

3 large celeriac
2 sweet onion
2 green apples (mutsu or granny smith)
vegetable stock (store bought is fine)
2 cup milk
1/2 cup maple syrup
1/2 cup cream
1 lemon
salt

Start by peeling the onions, apples, and celeriac. Slice the onions thin and put in a soup pot that is on medium heat (1 tbsp oil and a tsp of salt will suffice).

While the onions are cooking cube the celery root into roughly 1/2″ cubes. When the onions become soft add the celeriac and the juice of 1/2 a lemon (to keep the celeriac from browning) to the pot. Cover and put on medium-low heat.

Dice or slice the apples as the celeriac softens, about 8-10 minutes. Add the apples and cover. When everything begins to soften add vegetable stock, just enough to cover the veggies by 1 inch. Put the lid back on and simmer until the veggies and apples are soft. Add the milk, cream and maple syrup. Cook for another 10-15 minutes until everything is soft. Blend the mixture. Once the mixture is blended add some more milk or stock to reach desired consistency. Season with more maple syrup, lemon juice and salt as desired. Refrigerate and serve.

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