Celery Root Soup With Caramelized Apples Recipes

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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

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