Ambrosia Cookbook & Recipe

Ambrosia Apple Sage and Celeriac Soup

Jennifer Schell, Author of The Butcher, the Baker, The Wine & Cheese Maker

Winter is in full swing, and we sure feel the chill!  Warm meals are necessary this time of year, and there is nothing better than a beautiful pot of comforting soup!  In the test kitchen, we are making a beloved recipe from the Ambrosia Apple Lover’s Cookbook – “Ambrosia Apple, Sage and Celeriac Soup”.

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Our recipe today was created by Jennifer Schell, Author of The Butcher, the Baker, The Wine & Cheese Maker.  This recipe is sure to impress your guests and dazzle your tastebuds!

One of the main ingredients – celeriac, pairs wonderfully with the sweetness of Ambrosia apples in this soup. Fragrant, savoury, sweet and full of health-boosting nutrients! Here is a quick look at a few of the powerhouse ingredients and their benefits:

  • Celeriac High in Vitamins B6, C & K (1)
  • Ambrosia apples – Rich in Antioxidants (2)
  • Sage – An essential medicinal herb traditionally used around the world for treating many ailments! (3)

This is perfect for this time of year! Let’s get cooking.

Ambrosia Apple, Sage and Celeriac Soup


  • 1 large celeriac, peeled and cubed
  • 2 large Ambrosia apples, peeled and cubed
  • 1 medium ‘Walla Walla’ onion, sliced
  • 10 sage leaves
  • 5 sprigs of thyme
  • 1.5 litres organic chicken stock
  • extra virgin olive oil for roasting
  • salt


  • baguette, sliced and toasted
  • Naramata Bench Blue Cheese (Cambozola or
    other blue cheese works perfectly)
  • walnuts, toasted
  • small sage leaves, fried to crisp
  • parsley, finely chopped
  • Maldon sea salt if needed


  • Preheat oven to 180°C (350°F).
  • In a large roasting pan toss celeriac, onion, apples, thyme and sage, season with a bit of salt and a good drizzle of extra virgin olive oil.
  • Put in a heated oven, stirring occasionally, until the celeriac has softened but not coloured. Transfer from the roasting pan into a saucepan and add chicken stock. Simmer for 20 minutes until the apple and celeriac are soft.
  • Remove from heat; use a hand blender to whizz into creamy perfection (make sure to remove thyme twigs).
  • Prepare Crostini garnish: Toast baguette rounds.
  • Top with a thick smear of cheese, walnuts and a fried sage leaf. Ladle soup into bowls and float Crostini in the centre of the bowl. Sprinkle with parsley and extra chopped walnuts.



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Ambrosia Apples