CELERY ROOT AND GINGER GOLD APPLE SOUP
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
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
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
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
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-ROOT SOUP WITH BACON AND GREEN APPLE
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
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.
CELERIAC (CELERY ROOT) & APPLE SOUP
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
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 AND APPLE SOUP
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.
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