Celery Root And Ginger Gold Apple Soup Recipes

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CELERY ROOT AND GINGER GOLD APPLE SOUP



Celery Root and Ginger Gold Apple Soup image

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper
6 cups peeled, chopped celery root (from about 2 large celery roots)
1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
10 cups homemade or low-sodium store-bought vegetable stock
2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
1/4 cup celery leaves or leaves from celery root stem, for garnish

Steps:

  • In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
  • Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.

CELERY ROOT AND GINGER GOLD APPLE SOUP



Celery Root and Ginger Gold Apple Soup image

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Provided by www.marthastewart.com

Categories     Soup

Yield 1

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper
6 cups peeled, chopped celery root (from about 2 large celery roots)
1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
10 cups homemade or low-sodium store-bought vegetable stock
2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
1/4 cup celery leaves or leaves from celery root stem, for garnish

Steps:

  • For complete instructions, visit the original site at https://www.marthastewart.com/315714/celery-root-and-ginger-gold-apple-soup

Nutrition Facts : ServingSize serving, Sugar 9 g, Sodium 917 mg, Cholesterol 0 mg, SaturatedFat 1 g, Calories 157 kcal, Carbohydrate 26 g, Protein 4 mg, Fat 5 g

CELERY ROOT AND GINGER GOLD APPLE SOUP



Celery Root and Ginger Gold Apple Soup image

Provided by Emily Izer

Categories     Soups & Stews

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion (chopped)
black pepper (to taste)
salt (to taste)
6 cups celery (roots, peeled, chopped (from about 2 large celery roots))
1 cup potatoes (Yukon gold, peeled, chopped (from about 1 potato))
10 cups vegetable stock
2 cups apples (Ginger Gold peeled, cored, and quartered (from about 2 apples))
1 apples (Ginger Gold, sliced into thin wedges, for garnish)
1/4 cup celery (leaves from celery root stem, for garnish)

Steps:

  • In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring, until onions are soft and translucent, 5 to 7 minutes.
  • Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
  • Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender. Season with salt and pepper to taste.
  • Serve immediately, garnished with apple slices and celery leaves.

CELERY AND GINGER SOUP



Celery and Ginger Soup image

This is truly punchy little soup bursting with flavour.

Provided by pubngrub

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan and add the shallots and stir for a couple of minutes.
  • Add the garlic, ginger, thyme, star anise, celery and carrot and sweat down for a few minutes with lid on.
  • Pour in the stock, bring to the boil then simmer for 10 minutes to let flavours infuse and vegetables to soften.
  • Season with salt and pepper. Remove star anise and thyme and blitz with a blender to a smooth soup.
  • Add cream if using and bring everything back to a simmer to warm through.
  • Finely chop the celery leaves and sprinkle on top when serving.

CELERY ROOT AND APPLE SOUP



Celery Root and Apple Soup image

Categories     Soup/Stew     Onion     Apple     Bacon     Celery     Fall     Winter     Chive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

CELERIAC (CELERY ROOT) & APPLE SOUP



Celeriac (Celery Root) & Apple Soup image

Make and share this Celeriac (Celery Root) & Apple Soup recipe from Food.com.

Provided by Karen in MA

Categories     Fruit

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
4 cups celery root, peeled, 1/2-inch cubes (from one 1 1/4-pound celery root)
3 cups granny smith apples, peeled, cored, cut into 1/2-inch cubes from about 2 medium
1 1/2 cups onions, chopped (about 1 large)
4 cups low sodium chicken broth (or more)
1/2 cup chives, chopped
1/2 cup grapeseed oil
1 pinch salt
3 ounces pancetta, thinly sliced

Steps:

  • Melt butter in heavy large pot over medium heat.
  • Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
  • Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
  • Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F
  • Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
  • DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Nutrition Facts : Calories 348.2, Fat 27.3, SaturatedFat 7, Cholesterol 20.3, Sodium 234.3, Carbohydrate 24.3, Fiber 4, Sugar 10.2, Protein 5.5

CELERY-ROOT SOUP WITH BACON AND GREEN APPLE



Celery-Root Soup with Bacon and Green Apple image

Categories     Soup/Stew     Milk/Cream     Appetizer     Sauté     Quick & Easy     Apple     Bacon     Celery     Leek     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

3 medium leeks (3/4 lb), white and pale green parts only
3 bacon slices (2 oz)
1 tablespoon olive oil
1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
3 cups water
1 3/4 cups reduced-sodium chicken broth
1 Granny Smith apple
3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
1/3 cup inner celery leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half
Special equipment:
Special equipment: an adjustable-blade slicer

Steps:

  • Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.
  • Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
  • Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
  • While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.

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