Celery Root Soup With Granny Smith Apples


2 mediums celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 unpeeled Granny Smith apple , very finely diced


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.
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.
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.




This recipe is from Tal Ronnen, The Conscious Cook.


6.0 servings


Thursday, December 10, 2009 - 5:31pm


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