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Recipe: Celery Root Soup With Granny Smith Apples edit
Created by: Sheri Wetherell
Edited by: Helen Pitlick, Sheri Wetherell
edit Ingredients
3 |
tablespoons extra-virgin olive oil |
2 |
medium celery roots , peeled and cut into 1-inch cubes |
2 |
stalks celery , chopped |
1 |
large onion , chopped |
2 |
quarts faux chicken or vegetable broth |
1 |
|
1 |
cup thick Cashew Cream |
Freshly ground black pepper |
|
1 |
unpeeled Granny Smith apple , very finely diced |
edit Preparation
Step 1 |
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. |
Step 2 |
Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes. |
Step 3 |
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve. |
edit Tools
edit About Celery Root Soup With Granny Smith Apples
This recipe is from Tal Ronnen, The Conscious Cook.


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